Image Transfer from Wilton Method - Course I - Building Buttercream Basics Joy Mettee Cake Decorating Classes, Baltimore, MD
Ravens Rose made from Modeling Chocolate Joy Mettee, Cake Decorating Classes, Baltimore, MD
Christmas Cake using techniques learned in Wilton Method Courses I and II. Joy Mettee, Cake Decorating Classes, Baltimore, MD
Image Transfer from Wilton Method - Course I - Building Buttercream Basics Joy Mettee Cake Decorating Classes, Baltimore, MD
Ingredients
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2 cups sugar
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1-3/4 cups all-purpose flour
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3/4 cup Special Dark Cocoa
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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2 eggs
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1 cup milk
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt until well blended.
Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Slowly stir in boiling water (batter will be very thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
Dark Chocolate Cake
Moist, rich, dark chocolatey flavor. A winner every time!
Variations
All bake at 350°F
ONE-PAN CAKE:
Grease and flour 13x9x2-inch baking pan. Bake 35 to 40 minutes.
THREE LAYER CAKE:
Grease and flour three 8-inch round baking pans. Bake 30 to 35 minutes.
BUNDT CAKE:
Grease and flour 12-cup fluted tube pan. Bake 50 to 55 minutes.
CUPCAKES:
Makes about 30 cupcakes.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes.