Chocolate Cake
Yields: (1) 1" Half Sheet or (1) 6"x3" and (6) cupcakes
** Pre-Heat Oven to 350 degrees F.**
Ingredients:
14 oz flour all-purpose
2 cup sugar "dixie crystals" (extra-fine)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup cocoa powder "Hersheys"
1 cup buttermilk
1/2 cup vegetable oil
2 eggs aibonito eggs
2 tsp vanilla "madagascar bourbon"
1 cup water
1 tsp coffee, instant "Folgers"
Directions:
1. Sift together all the dry ingredients, the flour, sugar, cocoa, baking soda, baking powder, and sal.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly mix the wet ingredients together.
4. Now add the dry sifted ingredients to the wet ingredients in the bowl and mix on low speed for 30 seconds, or until
well combined.
5. Turn the speed up to high and mix for 4 minutes.
6. Turn the mixer off and scrap down the sides of the bowl to make sure everything is mixed together.
7. Add the coffee and water mixture and mix on low for 30 seconds or until well combined.
8. Now mix on medium speed for 3 more minutes.
9. Fill your desired pans and put them in the oven tehat has been pre-heated to 350 degrees F.
10. Once you place the pans in the oven, lower the temperature to 325 degrees F.
**Baking Time Vary Depening on Pan Size**
