Moist Chocolate Cake GRANDMA'S PANTRY *THE BOMB RECIPE* Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup baking cocoa 2 cups sugar 1 cup avocado or olive (no seed oils) 1 cup brewed coffee 1 cup whole milk 2 large eggs, room temperature 1 teaspoon vanilla extract FAVORITE ICING: See the recipe for Wilton's Buttercream Frosting
Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. Crunched for time? Bake layers in advance. They freeze beautifully. If you're not sure whether the cake is done, insert a toothpick into the center. It should come out clean. FREEZE THE CAKE WITH OR WITH OUT FROSTING UP TO A DAY IN ADVANCE MAKES IT MORE MOIST! THAT'S THE SECRET.
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Directions: |
Directions:Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups). * OR 13X9" PAN |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: This is our all time favorite chocolate cake loved by all.
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