2 cups All purpose flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tbsp Unsweetened Cocoa Powder
1 1/2 cups Sugar
1 cup Vegetable Oil
2 no Eggs
1 cup Buttermilk
2 tsp Vanilla Extract
2 tbsp Red Food Coloring
1 tsp White Distilled Vinegar
½ cup Hot Coffee (don’t skip this ingredient)
Method:
1) Preheat oven to 325.
2) In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3) In a large bowl, combine the sugar and vegetable oil.
4) Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5) Stir in the coffee and white vinegar.
6) Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7) Generously grease and flour two round cake pans with shortening and flour.
8) Pour the batter evenly into each pan.
9) Bake in the middle rack for 18-20 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10) Let cool on a cooling rack until the pans are warm to the touch.
11) Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12) Remove the cakes from the pan and let them cool.
13) Frost the cake with cream cheese frosting when the cakes have cooled completely.
Cream Cheese Frosting
Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar (too sweet should put 1 cup)
1 teaspoon vanilla extract
Method:
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla extract
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