| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 10 | Servings | ||
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | All-purpose flour |
| 3/4 | c | Unsweetened cocoa powder |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 | c | Water; boiling |
| 3 | c | Sugar |
| 2/3 | c | Unsweetened cocoa powder |
| 1/8 | ts | Salt |
| 1 | c | Milk |
| 1/4 | c | Butter |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
FROSTING Preheat oven to 350 degrees. Grease and flour baking pan(s) Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a mixer bowl. Add eggs, milk, oil, and vanilla Beat on medium speed for 2 minutes. Stir in boiling water (batter will be quite thin) Pour into prepared pans. Bake 30-40 minutes (until a toothpick inserted in center comes out clean) Remove pans from oven to a cooling rack. Cover with plastic wrap, leaving a small area uncovered Allow to cool for 30-45 minutes. Run a knife around edges and invert onto cooling racks. Allow to cool completely. For frosting: combine sugar, cocoa, and salt in a mixer bowl. Add milk, butter,. and vanilla-mix well. Spread between layers and on top of cake. Serve at room temperature. Amount Per Serving Calories 677 Calories from Fat 179 Percent Total Calories From: Fat 26% Protein 4% Carb. 70% Nutrient Amount per % Daily Serving Value Total Fat 20 g 31% Saturated Fat 6 g 32% Cholesterol 62 mg 21% Sodium 551 mg 23% Total Carbohydrate 118 g 39% Dietary Fiber 1 g 3% Sugars 0 g Protein 7 g Vitamin A 7% Vitamin C 1% Calcium 0% Iron 10% Posted to Bakery-Shoppe Digest V1 #412 by "Ray & Bev" <r1706@tl.infi.net> on Nov 23, 1997
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