Food recipes
Chocolate Cake Express
Chocolate Cake Express Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking soda salt, table vanilla extract vinegar, cider oil, olive, sa...
Chocolate Cake Express
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
vanilla extract
vinegar, cider
oil, olive, salad or cooking
water, bottled, generic
sugars, powdered
Directions:
Preheat the oven to 190 C / 375F.
Grease and flour a 20 cm cake tin.
Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.
Continue stirring until thoroughly blended, but do not over-mix.
Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.
Do not over bake, the secret to this cake is its moistness.
Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.
Sift the icing sugar over the top, and serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
vanilla extract
vinegar, cider
oil, olive, salad or cooking
water, bottled, generic
sugars, powdered
Directions:
Preheat the oven to 190 C / 375F.
Grease and flour a 20 cm cake tin.
Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.
Continue stirring until thoroughly blended, but do not over-mix.
Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.
Do not over bake, the secret to this cake is its moistness.
Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.
Sift the icing sugar over the top, and serve.