![]() ![]() Immediately pour batter into prepared pans, dividing evenly.īake until tooth pick inserted in center comes out clean, about 35 minutes for round pans or 20 minutes for muffin tins.Īllow to cool 10 minutes before removing from pans and frosting.įor some extra holiday flavor, try mint or orange extract instead of vanilla.ĭecorate with chocolate shavings, sprinkles or candy. Prepare two 9” round pans or 24 muffin tins.Ĭombine flour, sugar, cocoa, baking soda and salt in large bowl.Ĭombine oil, vinegar and vanilla in a small bowl.Īdd oil mixture and water to dry ingredients and mix by hand until well blended, about one minute. It’s super easy, always comes out perfect, can be scaled up or down, and because there’s no raw eggs, kids (and adults) can eat the batter without worrying about food poisoning. I love this cake so much that I even included it in my debut novel, THE ART OF FALLING. ![]() ![]() ![]() Hi Brenda! Happy holidays and thanks for having me! Today I wanted to share one of my all time favorite recipes. ![]()
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