ONE-BOWL CHOCOLATE CAKE
A wonderful, versatile chocolate cake recipe from the New York Times Cook Book
Ingredients
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons Dutch-process cocoa
- 1 1/2 cups granulated sugar
- 1/2 cup plus 2 tablespoons shortening
- 1/2 cup warm water
- 2/3 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Sift together in the bowl of an electric mixer the flour, baking powder, soda, salt, cocoa and sugar.
- Add the shortening, water, milk, eggs and vanilla and blend on very low speed until the ingredients are moistened.
- Mix three minutes on medium (No. 3) speed, scraping the bowl frequently to insure complete blending. Do not include scraping time in the three minutes.
- Pour the mixture into two nine-inch layer cake pans that have been greased and lined with waxed paper circles cut 1/8th inch smaller than the bottom of the pans.
- Bake until the cake rebounds when pressed gently in the center, twenty-five to thirty minutes.
- Cool in the pans on a cake rack ten minutes before removing from the pans. Cool and frost as desired.
- Frost.
Notes
Makes 1 nine-inch layer cake or 15 cupcakes
Preheat oven to 350° F