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13/4 cups all purpose flour
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eges
1 cup buttermilk or substitute by putting 1 tbsp white vinegar In a cup then filling the rest up
with milk; let stand 5 minutes until thickened
1/2 cup butter melted
1 tbsp vanilla extract
1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with
parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
Add eges, buttermilk, melted butter and vanilla extract and beat until smooth (about 3
minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula, Batter will
be very runny
3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35
minutes, until toothpick inserted in center comes out clean with just a few moist crumbs
attached
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake,
Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold
the racks in place while flipping the cakes over onto the racks. Set the racks down and gently
thump on the bottom of the pans until the cakes release. Cool completely before handling or
frosting. Help
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