Ingredients |
2 Cups Flour |
2 Cups Sugar |
¾ Cup Hershey's Cocoa |
2 Teaspoons Baking Soda |
1 Teaspoon Baking Powder (Optional) This will make the cake rise just a little bit more than using the Baking Soda only. |
2 Eggs (I use large eggs) |
1 Teaspoon Salt |
1 Cup Buttermilk Note that you can freeze buttermilk so you have it to make another buttermilk chocolate cake recipe later. |
1 Cup Mazola Vegetable Oil |
1 ½ Teaspoons Vanilla Extract |
1 Cup Boiling Water You can use 1 Cup of strong coffee instead of the boiling water. Doing so intensifies the chocolate flavor. If you're making it for children you might want to stick with the boiling water. |
Preparation |
- Preheat Oven to 300° F
(This is not a typo! This is a slow bake chocolate cake recipe.) - Use Crisco Shortening to lightly grease and flour the
9 x 13 in. Baking Dish. (It's a one layer chocolate cake!) - Place all the ingredients on the left except the cup of boiling water into a mixing bowl.
- Mix at medium or medium high speed. After about 1 minute add the 1 cup of boiling water. Then continue to mix until all ingredients are blended and smooth.
- Pour into greased and floured baking dish
- Bake for 1 hr. (Cupcakes 22 - 23 min. Be sure to use cupcake liners.)
- Test by sticking in the middle with a knife. If it comes out clean... it's done! If not put it back in the oven for an additional 5 minutes and then test again.
- Allow to cool.
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