Tuesday, August 3rd, 2010
Ingredients:
• 2 cups all-purpose flour unsifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or margarine room temperature
• 2 cups sugar
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups milk
• 3 ounces unsweetened chocolate melted
• Cake Release
Directions;
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour, or use Cake Release Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center.
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Monday, August 2nd, 2010
You Will Need:
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
3 ounces unsweetened chocolate melted
Cake Release
Yield: 6 cups of batter
Directions:
Preheat oven to 350°F.
Combine flour, baking powder, soda and salt.
Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly.
Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Add melted chocolate and beat thoroughly.
Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour.
Bake for 35-40 minutes or until top springs back when touched lightly in center.
Posted in Groom's Cake | No Comments »
