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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Weed Cake Recipe

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This recipe for Chocolate Weed Cake is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Equipment
Oven
Baking Pan
Mixing Bowls
Whisk



Ingredients
2.5 Cups All-Purpose Flour
2 Cups White Sugar
1 Cup Cannabutter
1 Cup Buttermilk
1 Cup Boiling Water
1/2 Cup Unsweetened Cocoa Powder
2 Eggs
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
Directions:
Directions:
First, preheat the oven to 350 degrees F (175 degrees C).
Using a 9 X 13-inch pan, grease and then dust it with cocoa powder. Next in a bowl, sift together the cocoa, flour, baking soda and salt. Set aside.
In a large bowl, cream together the cannabutter and white sugar until it's light and fluffy. Beat in the eggs one at a time.
Alternately, beat in the flour mixture and then the buttermilk, mixing just until incorporated. Add the boiling water and beat for approximately one full minute.
Bake in the preheated oven for 30 to 40 minutes. A trick to tell when its ready is to insert a toothpick into the center of the cake, it's ready when the toothpick comes out clean. Allow the cake to cool.
Add any frosting you wish and now you're done!
Bon Appetite!
Number Of Servings:
Number Of Servings:
24 servings
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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