The Best Chocolate Cake You'll Ever Have

The frosting's flavor is more intensely chocolatey, thanks to a one-two combo of cocoa powder and semisweet chocolate.


2 c. all purpose flour
1 c. unsweetened cocoa
1 1/2 tsp. baking soda
3/4 c. Butter or Margarine, Softened
1 c. packed brown sugar
1 c. granulated sugar
3 large eggs
2 tsp. vanilla extract
1 1/2 c. low-fat buttermilk


  1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour
  2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
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  4. Visit The Best Chocolate Cake You'll Ever Have @ for full directions

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