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Friday, January 26, 2007

Chocolate Cake

Guess who's still cooking? Paula of course! She Writes:

I serve this with Cherries or Strawberries and whipped topping. You can frost it or dust it with powdered sugar as well.
Chocolate Cake

  1. 2 Cups all-purpose flour
  2. 2 Cups brown sugar
  3. 1/2 Cup Dark Cocoa Powder
  4. 2 Teaspoons baking soda
  5. 1/2 Cup miniature chocolate chips
  6. 1/3 Cup Canola Oil
  7. 1/4 Cup unsalted butter, softened
  8. 1 Cup warm water
  9. 1/2 Cup buttermilk, room temperature
  10. 2 Jumbo Eggs @ room temperature
  11. 2 Teaspoons Vanilla
  1. In large mixing bowl, whisk together flour, brown sugar, cocoa powder, baking soda and chips. Mix well to distribute and break up any sugar lumps.
  2. Add oil, butter, water, buttermilk, eggs and vanilla. Beat on low speed 30 seconds until combined.
  3. Scrape bowl well. Increase speed to medium high and continue mixing for 2 minutes.
  4. Scrape bowl well.
  5. Grease pan well.
  6. Spoon into baking pan and smooth top of batter.
  7. Bake at 350 for 25-30 minutes (until toothpick inserted at center comes out clean.
  8. Bake in 2 - 9-inch pans for 18-20 minutes or 24 cupcakes 12 – 15 minutes.

It is a cake so it gets a three. This is so not good for my diet! sheesh!

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2 Fire Comments - Click To Post A Comment:

Casey Galatos said...

Hello Ted-Paula's used a very interesting ingredient-buttermilk in her cake recipe, which is indeed very unique. can u tell me how it helps the cake batter?-Regards, Casey

Paula and Elwood's Poetic Palace said...

Some cakes call for shortening, oil or butter. I use buttermilk for this because it has less fat than it's counterparts. It also adds a nice rich, moist texture to the cake.