Chocolate Layer Cake
Ingredients
- 2 cup flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup Cocoa Powder Hershey's Special Dark
- 2 cup sugar
- 2 eggs
- 1 cup milk or buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract dark
- 1 cup water boiling
Servings: Double-layer 8" or 9" round cake
Units:
Instructions
- Heat oven to 350°F. Prepare cake pans with non-stick cooking spray
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely. Frost.
Recipe Notes
Hot tip: To save on clean-up, pour half the batter into a 4 c. measuring cup (or something large with a spout), pour into cupcake liners. This helps reduce wasted batter on drips and improve size uniformity. Pour the remaining batter into the measuring cup for additional filling and baking.
Notes: I prefer using buttermilk and always add the yogurt if I have it on hand.
Adapted from Hershey's Chocolate Cake
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Nutrition Facts
Chocolate Layer Cake
Amount Per Serving
Calories 3345
Calories from Fat 1440
% Daily Value*
Total Fat 160g
246%
Saturated Fat 37g
185%
Polyunsaturated Fat 61g
Monounsaturated Fat 54g
Cholesterol 447mg
149%
Sodium 4031mg
168%
Potassium 3798mg
109%
Total Carbohydrates 455g
152%
Dietary Fiber 75g
300%
Sugars 16g
Protein 102g
204%
Calcium
66%
Iron
236%
* Percent Daily Values are based on a 2000 calorie diet.
To create a 2 layer 9 inch cake, this recipe would be enough? What about a 10 inch i would have to double this recipe?