Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water. Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
Time 50m Yield 15 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.
Time 1h Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Time 50m Yield 9 servings. Number Of Ingredients 11 Steps:
Place all ingredients in order listed in a large bowl; beat well. Pour into a greased and floured 8-in. square baking pan. , Bake at 375° for 35 minutes or until cake tests done. Cool on a wire rack. Frost as desired or dust with confectioners’ sugar.
Yield 1 layer cake, 1 sheet cake or 30 cupcakes Number Of Ingredients 13 Steps:
Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth. Turn this one-bowl chocolate cake batter into three different desserts. Layer Cake: Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour. Divide the batter between the pans; tap against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment. Sheet Cake: Line a 9-by-13-inch baking dish with foil and brush with vegetable oil. Pour the batter into the pan; tap against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan. Cupcakes: Line 30 muffin cups with paper liners. Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.
Time 1h25m Yield Serves 12 Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil. Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely. Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a “crumb coat.” Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)
Time 45m Yield 1 cake, 8 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees. Grease and line the bottom of a 9" square cake pan with waxed paper. In a mixing bowl, sift together the first six ingredients. Add the rest and blend on low speed, or by hand, till its nicely moistened. Mix further for three mins on medium speed. Pour mixture in the prepared cake pan. Bake 35 minutes. Cake should rebound when gently pressed in the centre. Cool in pan for 10 minutes before inverting on to a plate. When completely cool, cover with chocolate frosting. Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar. Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.
Yield Makes three 8-inch round layers, two 9-inch round layers, one 9-by-13 inch sheet or 3 to 4 dozen cupcakes Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes. 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. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.
Yield 15 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!). Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).
Time 55m Yield Makes 16 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans. Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)
