This recipe is for you, Stacey! :) This is a great and easy chocolate cake recipe. I love the moistness of it, all because of its' secret ingredient - coffee! Sorry there's no picture for you to enjoy - but trust me, it tastes great!
Moist Chocolate Cake
2 cups sugar (I did 1 cup sugar, 1 cup Splenda)
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
confectioner's sugar
In a large mixing bowl, combine the first six ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-inch fluted tube pan (bundt pan).
Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely (I don't do this...I flip it over onto a plate to cool completely, but usually after at least a half hour of cooling in the pan). Dust with confectioner's sugar. Yield: 12 generous servings.
Source: Taste of Home's Quick Cooking, 2002, p. 235
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