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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/2 | cups | all-purpose flour | 1 3/4 | cup | sugar | 1 | cup | unsweetened cocoa powder | 1 1/2 | teaspoons | baking soda | 2 1/2 | teaspoons | baking powder | 1 | teaspoon | salt | 1 | cup | buttermilk | 3/4 | cups | canola oil | 4 | large | eggs, | 1 | teaspoon | vanilla extract | 1 | cup (8 fl oz) | water, hot |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350F and spray three 8X2 inch round cake pans with non-stick baking spray. Place 8 inch parchment circle on the bottom and spray again. | | 2 | In a mixing bowl, mix flour, baking powder, baking soda, salt, cocoa powder and sugar together.
2 ½ cups All-purpose flour,1 ¾ cups White granulated sugar,1 cup Dutch process cocoa powder,1 ½ teaspoon Baking soda,2 ½ teaspoon Baking powder,1 teaspoon Salt | | 3 | n a separate bowl, mix oil, buttermilk, vanilla, and eggs. Heat the hot water on the stove, then very slowly pour the hot water into the wet ingredients. Whisk well while stiring.
1 cup Buttermilk,¾ cup Oil,4 Large eggs,1 teaspoon Pure vanilla extract,1 cup Hot Water | | 4 | Pour the wet ingredients into the dry. Whisk together until just combined. Don''t over mix. | | 5 | Evenly spread batter into the three cake pans. Bake for 20-24 minutes. Bake until a toothpick inserted comes out clean. | | 6 | Let the cakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack and cool completely. |
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