Ingredients:
1 3/4 cups all-purpose flour (I use Whole Wheat cake flour)
2 cups granulated sugar (I use 1 1/2 cup of raw sugar)
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (can use egg white to match 2 eggs)
1 cup milk (I use chocolate or vanilla soya or almond milk, which helps make up for the reduced sugar!)
1/2 cup vegetable oil (I use olive oil)
1 1/2 teaspoons vanilla
1 cup boiling water
Preparation:
Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Beat with electric mixer on medium speed for 2 minutes. It will be insanely thick.
Remove mixer; stir in boiling water by hand. (gently at first!)
Pour the thin batter into a greased and floured 13x9x2-inch baking pan or two greased and floured 9-inch layer cake pans or three greased and floured 8-inch layer cake pans.
To avoid grease and flour and to make clean up easy, I line the pans with parchment paper instead.
Bake at 350° for about 35 minutes for a rectangular cake or 30 to 35 minutes for layers. A wooden pick or cake tester inserted in center should come out clean. Cool for 10 minutes in pan on rack then remove from pan and cool completely.
Frost as desired.
1 3/4 cups all-purpose flour (I use Whole Wheat cake flour)
2 cups granulated sugar (I use 1 1/2 cup of raw sugar)
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (can use egg white to match 2 eggs)
1 cup milk (I use chocolate or vanilla soya or almond milk, which helps make up for the reduced sugar!)
1/2 cup vegetable oil (I use olive oil)
1 1/2 teaspoons vanilla
1 cup boiling water
Preparation:
Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla. Beat with electric mixer on medium speed for 2 minutes. It will be insanely thick.
Remove mixer; stir in boiling water by hand. (gently at first!)
Pour the thin batter into a greased and floured 13x9x2-inch baking pan or two greased and floured 9-inch layer cake pans or three greased and floured 8-inch layer cake pans.
To avoid grease and flour and to make clean up easy, I line the pans with parchment paper instead.
Bake at 350° for about 35 minutes for a rectangular cake or 30 to 35 minutes for layers. A wooden pick or cake tester inserted in center should come out clean. Cool for 10 minutes in pan on rack then remove from pan and cool completely.
Frost as desired.