Deep Dark Chocolate Cake
Yield
1 cakePrep
25 minCook
35 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
water
boiling |
|
| Buttercream frosting | |||
| 6 | tablespoons |
butter
or margarine, softened |
|
| 2 ⅔ | cups |
powdered sugar
|
|
| ½ | cup |
cocoa powder
|
|
| ⅓ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
water
boiling |
|
| Buttercream frosting | |||
| 9E+1 | ml |
butter
or margarine, softened |
|
| 631 | ml |
powdered sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 79 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Buttercream Frosting: In small mixer bowl, beat butter.
Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).
Blend in vanilla. Frost cake.
