Post by Admin on Jul 15, 2005 0:57:27 GMT 10
Deep Dark Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Icing
6 tablespoons butter,softened
2 2/3 cups confectioner's sugar
1/2 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350° F.
Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
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. (Cake may be left in rectangular pan, if desired.)
Frost with One-Bowl Buttercream Frosting*.
*To make One-Bowl Buttercream Frosting:
Beat butter in medium bowl.
Add confectioners' sugar and cocoa alternately with milk, beating to
spreading consistency (additional milk may be needed).
Stir in vanilla.
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Icing
6 tablespoons butter,softened
2 2/3 cups confectioner's sugar
1/2 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350° F.
Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
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. (Cake may be left in rectangular pan, if desired.)
Frost with One-Bowl Buttercream Frosting*.
*To make One-Bowl Buttercream Frosting:
Beat butter in medium bowl.
Add confectioners' sugar and cocoa alternately with milk, beating to
spreading consistency (additional milk may be needed).
Stir in vanilla.