One-Bowl Chocolate Cake
Recipe: One-Bowl Chocolate Cake
From: Mable Hoffman's Chocolate Cookery
Makes: a 9x13" pan or 2 9" layers
4 oz. unsweetened chocolate, melted
2 c. cake flour, sifted
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla
Combine all ingredients in a large bowl and mix with hand mixer on low for 30 seconds, then raise to high and beat 3 minutes. Bake in greased and floured pans (a 9x13", or 2 9" rounds) at 350 degrees until it springs back when lightly pressed, about 30 minutes for layers, 40 minutes for sheet. Cool in pan 10 minutes then flip out, reinvert, and cool completely.
Notes:
Very good and so easy. Especially nice with peanut buttercream frosting. Cake flour works best, although in a real pinch you could use all purpose, it just won't have the same texture.
From: Mable Hoffman's Chocolate Cookery
Makes: a 9x13" pan or 2 9" layers
4 oz. unsweetened chocolate, melted
2 c. cake flour, sifted
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 c. water
3/4 c. buttermilk
1/2 c. shortening
2 eggs
1 tsp. vanilla
Combine all ingredients in a large bowl and mix with hand mixer on low for 30 seconds, then raise to high and beat 3 minutes. Bake in greased and floured pans (a 9x13", or 2 9" rounds) at 350 degrees until it springs back when lightly pressed, about 30 minutes for layers, 40 minutes for sheet. Cool in pan 10 minutes then flip out, reinvert, and cool completely.
Notes:
Very good and so easy. Especially nice with peanut buttercream frosting. Cake flour works best, although in a real pinch you could use all purpose, it just won't have the same texture.