1/4 cup unsweetened cocoa powder
1/2 cup boiling water
1 cup butter or hard margarine, softened
2 cups granulated (white) sugar
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose (plain) flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat oven to 350◦F. Grease or line cake pans.
In a small bowl, whisk the cocoa and water together until smooth. Set aside to cool.
In a large bowl, beat the butter, sugar, and vanilla together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.
Beat in 1 cup flour, the baking soda and salt. Beat in cocoa mixture. Beat in remaining four, then buttermilk until just smooth.
Pour batter into prepared pans. Bake according to pan size.
- three 8-inch or 9-inch round or square pans (~40 minutes)
- two 7x11 or 9x13 rectangular pans (~35-40 minutes)
- one 10x15 inch pan (~25-30 minutes)
- 36 cupcakes (~20 minutes)
- 72 miniature cupcakes (~10-15 minutes)
- three 9x5 inch loaf pans (~45 minutes)
- other shaped pans of other sizes
Recipes will differ in height based on size of pan. Cakes are done when a toothpick inserted in the center comes out clean. Above I have made one high 5 inch round and one flatter 9x5 inch fluted loaf pan.
No comments:
Post a Comment