Homemade Chocolate Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 cake
ingredients
- 1⁄4 cup cocoa
- 3 cups flour
- 3 teaspoons baking soda
- 2 cups sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup Wesson Oil
- 3 teaspoons vanilla
- 1 cup boiling water
directions
- Preheat the oven to 375°F.
- Sift the dry ingredients together 3 times.
- Beat the eggs, buttermilk, oil and vanilla together.
- Mix wet with dry ingredients.
- Add 1 cup boiling water.
- Lower the oven to 350°F Bake the cake 1 hour.
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Reviews
-
I used this recipe to make cupcakes, following the recipe with one exception - I used plain yogurt instead of buttermilk. I have seen that given as an acceptable substitute, but it is a substitute, and may have made the cake batter a little looser. I say this because the cupcakes sort of drooped off to one side, rather than rising into a nicely shaped dome. The fan on my oven may have had something to do with this, too, but I don't have the problem when I make muffins. The flavor of the cake is reasonable, in my opinion, but not very rich. I think an icing would make it nicer. The recipe itself, is simple, but could perhaps include a few more details, such as to what consistency the liquid should be beaten, or what size pans would be appropriate. If I were giving stars for the cake I made, I would say 4 stars, but I will leave stars off because of my substitution. Thank you for taking the time to post this recipe and giving me the experience of trying it.
Tweaks
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I used this recipe to make cupcakes, following the recipe with one exception - I used plain yogurt instead of buttermilk. I have seen that given as an acceptable substitute, but it is a substitute, and may have made the cake batter a little looser. I say this because the cupcakes sort of drooped off to one side, rather than rising into a nicely shaped dome. The fan on my oven may have had something to do with this, too, but I don't have the problem when I make muffins. The flavor of the cake is reasonable, in my opinion, but not very rich. I think an icing would make it nicer. The recipe itself, is simple, but could perhaps include a few more details, such as to what consistency the liquid should be beaten, or what size pans would be appropriate. If I were giving stars for the cake I made, I would say 4 stars, but I will leave stars off because of my substitution. Thank you for taking the time to post this recipe and giving me the experience of trying it.
RECIPE SUBMITTED BY
quixoposto
Campbell, CA (originally Iowa)