Cake
12.5 oz sifted flour
2 tbsp cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups sugar
1 1/2 cup vegetable oil
2 large eggs
1 cup buttermilk
1 oz red food coloring
1 tbsp distilled white vinegar
1 tsp vanilla
Preheat oven to 350 F.
Grease and flour two 8 inch cake pans. or fill 24 cupcake wells with a liner
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes (20 for cupcakes) or until a toothpick inserted comes out clean.
Grease and flour two 8 inch cake pans. or fill 24 cupcake wells with a liner
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes (20 for cupcakes) or until a toothpick inserted comes out clean.
----------------------------------------------------------
8 oz cream cheese, room temp
1/2 cup (1 stick) unsalted butter or margarine, room temp
16 oz confectioners' sugar
1 tsp vanilla extract
In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Use frosting to fill and ice cake.
Comments
Post a Comment