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INGREDIENTS

3 c FLOUR, WHEAT, ALL PURPOSE
3 c SUGAR, GRANULATED
¾ c COCOA
4 tsp BAKING SODA
1 tsp SALT
1 c OIL, SALAD
3 tbsp VINEGAR, DISTILLED
1 Tbsp EXTRACT, VANILLA
3 cup 1Tbsp WATER

COOKING SPRAY, NONSTICK

METHOD:

  1. Preheat convection oven to 325° F.
  2. Lightly spray two 9-inch-round cake pans with baker’s non-stick cooking spray. Line the bottoms with parchment rounds.
  3. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
  4. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
  5. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute.
  6. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined.
  7. Divide the batter between the pans.
  8. Bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
  9. Let cool 10 minutes, turn the cakes out onto the racks to cool completely.
  10. Remove the parchment.
  11. Frost if desired.