Simple Chocolate Cake

I made this cake on a whim a few Sundays ago for my sister in law’s mother who just moved here from Seattle. I wanted to make one from scratch instead of using my go to box stuff (even though it’s good too).  But sometimes you just need a fabulous tasting made from scratch chocolate cake.  I’ve got to say, it was a lot easier than I thought and only took a few minutes to prepare the batter. I found this recipe at Allrecipes.com  Once it was completely cooled, I frosted with our favorite chocolate frosting and added a few personal touches (don’t laugh hysterically at my decorating skills) it was PERFECT tasting!  Next time I think  I’ll keep it a bit more simple and add strawberries and whip cream in-between the layers and cool whip on top:)

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What you need:

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup warm water or coffee

1 cup milk

1/2 cup vegetable oil

1 1/2 teaspoons pure vanilla extract

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Preheat oven to 350 degrees and place oven rack in the center of oven.  Butter, or spray with a non stick vegetable spray, two 9 inch cake pans.  Then flour or line the bottoms of the pans with parchment paper.  In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract.  Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.  (The batter will be quite thin.)  Evenly divide the batter between the two pans and bake for about 27-32 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes.  Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

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