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INGREDIENTS

SERVINGS 20-24

  • 2cups sugar

  • 1 3⁄4cups flour

  • 3⁄4cup baking cocoa (dutch process or dark cocoa preferably)

  • 1 1⁄2teaspoons baking powder

  • 1 1⁄2teaspoons baking soda

  • 1teaspoon salt

  • 2eggs

  • 1cup milk

  • 1⁄2cup vegetable oil

  • 2teaspoons vanilla extract

  • 3⁄4-1cup boiling water (see note below)

     

     

     

     

     

     

     

     

     

     

Number 1, Chocolate cake

 

 

DIRECTIONS

  • Heat oven to 350°F.

  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.

  • In large mixer bowl, stir together dry ingredients.

  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.

  • Pour into prepared pan.

  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).

  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.

  • Cool 10 minutes; remove from pan to wire racks.

  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

 

 

INGREDIENTS

SERVINGS 24

  • 3⁄4cup butter, room temperature

  • 1⁄4cup Crisco shortening, room temperature

  • 2cups sugar, ground in the processor until fine (measure before processing)

  • 4large eggs

  • 3teaspoons pure vanilla extract

  • 1⁄8teaspoon almond extract or 1⁄8teaspoon lemon extract

  • 1⁄4teaspoon salt

  • 2 3⁄4cups cake flour (or combined together) or 2 3⁄4 cups all-purpose flour (or combined together)

  • 1tablespoon baking powder

  • 1cup warm half-and-half cream(this is important, warm the milk!) or 1 cup full-fat milk (this is important, warm the milk!)

     

     

     

     

     

     

     

     

     

     

DIRECTIONS

  • Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).

  • Line cake pan with paper.

  • In an electric mixer, cream butter and shortening until fluffy.

  • Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).

  • Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.

  • In a bowl, sift together flour, salt and baking powder.

  • Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).

  • Fill the prepared pan about two-thirds full.

  • IMMEDIATELY, reduce oven temperature to 350 degrees.

  • Place the cake in oven, and bake for about 20-24 minutes, or until you poke a toothpick in and it comes out clean.

     

     

     

     

     

     

     

     

     

     

Number 2, Vanilla cake

DIRECTIONS

  • Beat butter and sugar til creamy.

  • Add 1 egg at a time beating well after each.

  • Blend in flour.

  • Add vanilla.

  • Bake in 2 greased and floured loaf pans 325 60-70 minutes, or until toothpick inserted in center is clean.

 

 

 

 

INGREDIENTS

YIELD 2 loaves

  • 1lb butter, softened

  • 1lb powdered sugar, do not sift

  • 6eggs

  • 3cups cake flour, sifted

  • 1 1⁄2teaspoons vanilla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Number 3, pound cake

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