DIY COOKERY

15...VELVET CAKE

Ingredients

# 2 cups all purpose flour

# 1 teaspoon of baking soda

#1 teaspoon of baking powder

# 2 tablespoons of unsweetened, cocoa powder

# 2 cups of sugar

# 1 teaspoon of salt

# 2 eggs

# 1 cup buttermilk

# 1 cup of vegetable oil

# 2 teaspoons of vanilla extract

# 1 teaspoon of white distilled vinegar

# 1-2 oz. red food colouring

# ½ cup of prepared plain hot coffee( DON'T skip this
step.Don’t worry, you can’t taste the coffee but it just
takes the cake a totally different level!)

METHOD

# Preheat oven to 325 F.

# In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set it aside.

# In a large bowl, combine the sugar and vegetable oil.

# Mix in the eggs, buttermilk, vanilla extract and red food colouring until properly mixed.

# Stir in the coffee and white vinegar.

# Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

# Generously grease and flour two round, 9-inch cake pans with shortening/butter and flour.

# Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
# Let it cool on a cooling rack until the pans are warm to touch.

# Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.

# Remove the cakes from the pans and let them cool.

# Frost the cake with vanilla butter cream frosting when the cakes have cooled completely.( You may have to refrigerate the cakes before stacking and frosting as
they are very moist.)

If you are using a microwave oven then:
1) Heat the vegetable oil and the eggs for a minute or
two and then add it to the wet ingredients.

2) After the batter is made, bake the cake on HIGH for 4 minutes or 5 at the maximum.

😋😋😋😋😋😋😋😋😋😋

For vanilla butter cream frosting, check next chapter.