Collector's Cocoa Cake
Yield
1 large cakePrep
15 minCook
40 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| 1 ¾ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¾ | cup |
cocoa powder
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅓ | cups |
water
or coffee |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 414 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
cocoa powder
|
|
| 6.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 315 | ml |
water
or coffee |
|
Directions
Cream butter or margarine and sugar until light and fluffy.
Add eggs and vanilla; beat 1 minute at medium speed.
Combine flour, cocoa, baking soda and salt; add alternately with water (or coffee) to creamed mixture.
Pour batter into 2 greased and floured cake pans.
Bake at 350℉ (180℃) for 35 to 40 minutes for 8 inch pans; 30 to 35 minutes for 9 inch pans.
Cool 10 minutes; remove from pans. Cool completely and frost.
