THE VERY BEST CHOCOLATE CAKE
Great American Recipes Card # 123 Group 17
BEST EVER CAKES AND PASTRIES
1/2 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
3/4 cup sugar
1 cup all-purpose flour
1 1/2 tsp. baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 egg
1/2 tsp. vanilla
Powdered Sugar and Orange Slices for Garnish
1. Place butter in saucepan and melt. Stir in water and cocoa. Combine well with a whisk.
2. In a mixing bowl; combine the sugar, flour, soda and salt. Add the cocoa mixture, buttermilk, egg, and vanilla. Blend well.
3. Pour batter into a greased 8 inch round cake pan.
4. Bake at 350 F oven for 25 to 30 minutes or until toothpick comes out clean. Cool on rack.
5. Dust with powdered sugar. Serve in wedges. Garnish with Orange slices, if desired.
I ALSO HAVE:
Chocolate Mouse Cake Card # 17Chocolate Sour Cream Cake Card # 74
Southern Chocolate Sheet Cake Card #79
Decadent Cake Card # 51
Quick Cocoa Cake Card # 80
Chocolate Chip Cake Card # 92
Saucepan Cocoa Cake Card #110
Dallas Sheet Cake Card # 90
Great American Recipes Card # 123 Group 17
BEST EVER CAKES AND PASTRIES
1/2 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
3/4 cup sugar
1 cup all-purpose flour
1 1/2 tsp. baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1 egg
1/2 tsp. vanilla
Powdered Sugar and Orange Slices for Garnish
1. Place butter in saucepan and melt. Stir in water and cocoa. Combine well with a whisk.
2. In a mixing bowl; combine the sugar, flour, soda and salt. Add the cocoa mixture, buttermilk, egg, and vanilla. Blend well.
3. Pour batter into a greased 8 inch round cake pan.
4. Bake at 350 F oven for 25 to 30 minutes or until toothpick comes out clean. Cool on rack.
5. Dust with powdered sugar. Serve in wedges. Garnish with Orange slices, if desired.
I ALSO HAVE:
Chocolate Mouse Cake Card # 17Chocolate Sour Cream Cake Card # 74
Southern Chocolate Sheet Cake Card #79
Decadent Cake Card # 51
Quick Cocoa Cake Card # 80
Chocolate Chip Cake Card # 92
Saucepan Cocoa Cake Card #110
Dallas Sheet Cake Card # 90
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!