Chocolate Cake
(recipe courtesy of Betty Crocker - with my own embellishments)
Prep: 20 min; Bake: 45 min (~18-20 for cupcakes); Cool: 1 hour and 10 min *12 servings or 24 cupcakes
2 1/4 cups all purpose flour or 2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup baking cocoa
1 1/4 cups water
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 tsp baking powder
2 large eggs
1. Heat oven to 350F. Grease bottoms and sides of a rectangle pan, 2 circles with shortening and lightly flour. My trick is to lightly grease then pop in a round of parchment paper (trace from bottom on the pan and cut). Or pop some cupcake liners in a cupcake pan.
2. Beat all ingredients on a low speed for 30 seconds, scraping e bowl constantly. Do this is the sink! Then beat in high for 3 min until nice and smooth. Pour into pans. Or use a nice cream scoop to scoop into cupcake liners.
3. Bake 40-45 min for rectangle, rounds 30-35 min and 18-20 min for cupcakes. Cool rectangle in pan. Cool rounds 10 min, then remove from pans and allow to cool completely for 1 hour.
4. Frost heavily and enjoy.
