1 2 3 4 cake recipe joy of cooking
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So the newer version is baked at 350 degrees, eliminating the confusion. My Easy Moist Chocolate Cake Recipe was created after getting quite a few comments from people who were confused about the low baking temperature of this cake.
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That said, I definitely have more than one recipe! Here is how they differ: This is my original chocolate cake and is still my favorite to this day.
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If you’re familiar with my recipes, then you’ve probably seen several variations on chocolate cake. And whether you want to actually do that or not, don’t you want to be the one with a cake that’s so good you could bake for a restaurant? You know you do. However, this cake is THAT good! Make it and you just might be asked to bake for a restaurant. Turns out she has two restaurants in Atlanta and was curious if I’d be interested in making cakes for her restaurant. She pointed at me and the mom came over to ask me about it. When it was served, one of the moms asked my sister-in-law where she’d gotten the cake. I made this cake for my niece’s birthday last year. It is so moist and tasty, it should be illegal. I literally cannot stop eating this cake whenever I make it. This moist homemade cake is made completely from scratch and has incredible chocolate flavor. An easy, one-bowl cake with the perfect crumb that’s covered with a simple homemade chocolate buttercream frosting. This is the kind of chocolate cake everyone should have in their recipe collection.
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Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Pour into two 9-inch layer pans that have been lined with parchment paper. Mix until all flour is dampened, then beat two minutes at medium speed. Add flour mixture, ¾ cup of the milk and vanilla. Sift flour with sugar, baking powder and salt. My dad would pour milk over a slice and eat it with a spoon. And as I remember it she added a dash of vanilla extract. I can hear the ring of the metal loop at the end of the pan’s handle. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. Enjoy your day!įor Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. (Unusual for me that it wasn’t belated) In my family, we’d try to get it in the octave, as my mom would call it. My sister got me the one Swan’s Down vintage cake pan in Omak, Washington when were visiting our brother one summer. If you’ve been following the blog since the beginning, you might remember the photos and recipes.On several occasions, I’ve posted our “go to” birthday cake recipes.