Classic Chocolate Cake
Yield
1 cakePrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | stick |
butter
|
|
| 1 | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 | x |
frosting
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 113 | g |
butter
|
|
| 237 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
almond extract
|
*
|
| 1 | x |
frosting
|
* |
Directions
Preheat oven to 350℉ (180℃).
In large bowl mix together sugar, flour and cocoa.
In saucepan melt butter, water and oil together.
Bring to boil. Pour over dry mixture. Blend well.
Add eggs, buttermilk, baking soda and almond extract.
Blend thoroughly.
Pour into rectangular baking pan. Microwave until toothpick inserted in center of cake comes out clean.
About 10 to 12 minutes.
Remove cake from oven. Spread icing evenly over cake.
Cool.
