"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Cake Recipe

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This recipe for Chocolate Cake, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Avery Turner


1 c. flour
2 c. sugar
c. cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 c. buttermilk, shaken
c. canola oil
2 extra large eggs
1 tsp. pure vanilla extract
1 c. fresh brewed hot coffee

Preheat oven to 350. Grease 2 - 8" round cake pans. Line with parchment paper, then butter and flour pans.
Sift flour, sugar, cocoa, baking soda, baking powder, and salt into mixing bowl fitted with paddle attachment. Mix on low speed until combined.
In another bowl, combine buttermilk, oil, eggs, and vanilla. With the mixer on low speed. slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine. Scraping bottom and sides of bowl with spatula.
Pour into prepared pans. Bake for 20 to 25 minutes until toothpick comes out clean. Cool for 30 minutes in pans and turn out on cooling rack. Cool completely and frost as desired.




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