• Yield Makes one 8-inch double-layer cake
Ingredients
• Unsalted butter, softened, for pans
• 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm water
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• Chocolate Frosting
Try one of these delectable chocolate frosting recipes.
Directions
1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer.
Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
3. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.
Cook's Note
Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.
- 1 box spiral pasta, cooked, drained and cooled
- 1 lg. cucumber, cut in chunks
- 1 onion, cut in chunks
- 1 1/2 C. vinegar
- 1 1/2 C. sugar
- 2 tsp. mustard
- 1 tsp. salt