Post by **GypsyGirl** on Jul 8, 2019 19:21:05 GMT
EVERYDAY COCOA CAKE
Ingredients
2 Cups All-purpose flour
3/4 Cup Unsweetened cocoa powder
1 1/4 teaspoons Baking soda
3/4 teaspoons Salt
1 1/2 Sticks - (3/4 Cup) Unsalted butter, softened
1 3/4 Cups Packed light brown sugar
2 Large Eggs
1 teaspoon Vanilla
1 1/3 Cups Water
Confectioners sugar for dusting
Preparation Details
Pan Size: 10-by 2-inch round cake pan
Preparation Time: 20
Cooking Time: 1 hour at most + 1 hour cooling time
Preheat Oven Temperature: 350 F
Serves how many? 8-10
Recipe Instructions
• Preheat oven to 350ºF
• Butter the cake pan and dust with flour, knocking out excess.
• Whisk together flour, cocoa, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy.
• Add eggs one at a time, beating well after each addition, then beat in vanilla.
• Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
• Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour.
• Cool in pan 1 hour.
• Invert onto a rack, then turn right side up and dust with confectioners sugar.
Recipe Notes: This recipe comes from Gourmet Magazine, February 2003.
This was a recipe that I tested for a Jr. League Cookbook. While it didn't make the final cut for the cookbook, it made a permanent home in my recipe collection. Excellent tasting cake without being too sweet. Also makes just the right amount for a small group.
Ingredients
2 Cups All-purpose flour
3/4 Cup Unsweetened cocoa powder
1 1/4 teaspoons Baking soda
3/4 teaspoons Salt
1 1/2 Sticks - (3/4 Cup) Unsalted butter, softened
1 3/4 Cups Packed light brown sugar
2 Large Eggs
1 teaspoon Vanilla
1 1/3 Cups Water
Confectioners sugar for dusting
Preparation Details
Pan Size: 10-by 2-inch round cake pan
Preparation Time: 20
Cooking Time: 1 hour at most + 1 hour cooling time
Preheat Oven Temperature: 350 F
Serves how many? 8-10
Recipe Instructions
• Preheat oven to 350ºF
• Butter the cake pan and dust with flour, knocking out excess.
• Whisk together flour, cocoa, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy.
• Add eggs one at a time, beating well after each addition, then beat in vanilla.
• Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
• Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour.
• Cool in pan 1 hour.
• Invert onto a rack, then turn right side up and dust with confectioners sugar.
Recipe Notes: This recipe comes from Gourmet Magazine, February 2003.
This was a recipe that I tested for a Jr. League Cookbook. While it didn't make the final cut for the cookbook, it made a permanent home in my recipe collection. Excellent tasting cake without being too sweet. Also makes just the right amount for a small group.
