Makes an 8-inch triple-layer cake
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup dutch process cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
2 cups buttermilk
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of
three 8-inch round cakepans. Line the bottom of each pan with a round
of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a
large bowl. Whisk to combine them well. Add the oil and sour cream and
whisk to blend. Gradually beat in the water. Blend in the vinegar and
vanilla. Whisk in the eggs and beat until well blended. Scrape down the
sides of the bowl and be sure the batter is well mixed. Divide among the
3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden
toothpick inserted in the center comes out almost clean. Let cool in the
pans for about 20 minutes. Invert onto wire racks, carefully peel off
the paper liners, and let cool completely.
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