| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ghirardelli, Cakes |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted cake flour |
| 1 3/4 |
c |
Sugar |
| 3/4 |
c |
Ghirardelli Cocoa |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter or margarine, very soft |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Water |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
INGREDIENTS:
DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large
mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all
at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat
on high for 3 minutes. Spread into 2 parchment lined or greased and lightly
floured 9 by 1-1/2" round cake pans. Bake at 350-F for 30 to 35 minutes;
cool 5 minutes. Remove layers and cool on racks.
When completely cool, frost with Chocolate Butter Cream Frosting*
* separate recipe
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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