This recipe calls for mixing all the ingredients together in a bowl, then dividing the mixture into cake pans and baking it. How easy is that? Source: Martha Stewart Baby, Spring 2002. Make three 8-inch round layers, two 9-inch round layers, one 9×13-inch sheet, or 3 to 4 of the cakes. Ingredients: unsalted butter, for pans 1 1/2 cups unsweetened cocoa powder, plus more for pans 3 cups all-purpose flour 3 cups granulated sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3 large eggs 1 1/2 cups buttermilk 3/4 cup vegetable oil 1 1/2 teaspoons pure vanilla extract Chocolate frosting for one chocolate cake. Directions: 1. Preheat oven to 350 degrees. Butter round or square cake pans, and line with parchment; butter parchment and dust with cocoa. 2. In the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With mixer on low, add eggs, warm water, buttermilk, oil, and vanilla; mix until smooth, about 3 minutes. 3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter. 4. Let cakes cool in pans on wire racks for 20 minutes, then remove from pans and let cool completely, right side up on wire racks.
27.04.2023 @ 06:08
This recipe calls for mixing all the ingredients together in a bowl, then dividing the mixture into cake pans and baking it. How easy is that? Source: Martha Stewart Baby, Spring 2002. Make three 8-inch round layers, two 9-inch round layers, one 9×13-inch sheet, or 3 to 4 of the cakes. Ingredients: unsalted butter, for pans 1 1/2 cups unsweetened cocoa powder, plus more for pans 3 cups all-purpose flour 3 cups granulated sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3 large eggs 1 1/2 cups buttermilk 3/4 cup vegetable oil 1 1/2 teaspoons pure vanilla extract Chocolate frosting for one chocolate cake. Directions: 1. Preheat oven to 350 degrees. Butter round or square cake pans, and line with parchment; butter parchment and dust with cocoa. 2. In the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With mixer on low, add eggs, warm water, buttermilk, oil, and vanilla; mix until smooth, about 3 minutes. 3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter. 4. Let cakes cool in pans on wire racks for 20 minutes, then remove from pans and let cool completely, right side up on wire racks.