Hi everyone I told about this great recipe for the best chocolate cake I have ever tasted. I inadvertently posted it on the Spirit's Call Choir bulletin board. So if you want to look at it switch to the Spirits Call's page and tap Bulletin Board. Sorry about this, Jill
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Hello everyone. Wondering if someone would be able to copy the Chocolate Cake recipe over to this Bulletin Board? I don't have access to the Spirit's Choir board. Thank you!!
Thanks so much for emailing it to me Jill. Looking forward to trying it!!
Here it is for everyone:
2 cups all-Purpose flour
2 cups white sugar
1 cup cocoa powder
2 teaspoon baking powder
2 teaspoons instant espresso powder
1 teaspoon salt
2 cups boiling water Half a cup light oil (coconut oil)
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 cup butter
5 to. 6 cups icing sugar (if you are making rosettes you'll need 6)
I and a third cups cocoa powder
2 teaspoon vanilla extract
2 thirds of a cup almond milk
To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8” or 9"round baking pans by lightly greasing and flouring them, and then cutting a circle of parchment paper to fit into the bottom.
In a large bowl whisk together all of the dry ingredients, then set aside.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
To Make the Frosting:
Use a mixer to blend all of the frosting ingredients except for the almond milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of milk as needed until desired consistency is reached.
To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place a dab of icing in the center of the serving plate and position the first cake bottom side up. Ice with a generous layer of the frosting. Place the second cake on top of the frosted cake top side up, and spread a layer of frosting on the whole cake. Add swirl pattern with the spatula or spoon icing into an icing bag with a star nozzle tip and make rosettes to make it pretty. Store the cake in a cool place until you are ready to serve.
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