Difference between revisions of "Belizean Chocolate Cake"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 12: | Line 12: | ||
* 1 cup boiling [[water]] 250 ml | * 1 cup boiling [[water]] 250 ml | ||
| − | == | + | == Procedures == |
# Heat oven to 350°F / 180°C. | # Heat oven to 350°F / 180°C. | ||
# Grease and [[flour]] two 9" round layer cake pans. | # Grease and [[flour]] two 9" round layer cake pans. | ||
| Line 20: | Line 20: | ||
# Pour in two cake pans and bake for 30 – 35 minutes (cool for a few minutes, then remove from tin). | # Pour in two cake pans and bake for 30 – 35 minutes (cool for a few minutes, then remove from tin). | ||
| − | [[Category:Belizean | + | [[Category:Belizean cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
| Line 26: | Line 27: | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
| − | |||
Latest revision as of 06:51, 14 July 2012
Ingredients
- 1¾ cups all purpose flour 196 g
- 2 cups sugar 450 g
- ½ – ¾ cups cocoa 112 g
- 1½ tsp baking powder 6 ml
- ¾ tsp baking soda 4 ml
- ½ tsp salt 2 ml
- 2 eggs
- 1 cup milk 50 ml
- ½ cup vegetable oil 125 ml
- 2 tsp vanilla 10 ml
- 1 cup boiling water 250 ml
Procedures
- Heat oven to 350°F / 180°C.
- Grease and flour two 9" round layer cake pans.
- In large mixing bowl add all dry ingredients (i.e. flour, sugar, cocoa, baking powder and soda, salt (mix dry ingredients).
- Add, eggs, milk, vanilla and oil, beat on medium speed for about 2 minutes.
- Stir in boiling water (mixture will be thin.
- Pour in two cake pans and bake for 30 – 35 minutes (cool for a few minutes, then remove from tin).
