Old Fashioned Chocolate Cake 04.05.18 elink

Source

Cheryl Pettigrew

Ingredients

Display units in Metric

3	cups	all-purpose flour or gluten free mix
2	cups	sugar or coconut sugar
¹⁄₂	cup	unsweetened cocoa powder
2	teaspoons	baking soda
1	teaspoon	salt
2	cups	hot water
³⁄₄	cup	olive oil or other healthy oil of choice
2	Tablespoons	white vinegar
1	Tablespoon	vanilla extract

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Preheat oven to 350F.

Spray and hotel pans, no parchment. Also the mixer can only handle a batch or 80. If doing a 2 day batch, it must be split in two after mix the wet ingredients and the dry ingredients.

In a large bowl, whisk together dry ingredients.

In the mixer combine hot water, oil, vinegar and vanilla. Add dry ingredients to the wet ingredients and mix on #1 setting until combined, a few small lumps are okay! You will have to unplug and scrap the sides after the dry ingredients are added to the mixer.

Pour batter into prepared pans.

Bake on center rack, until a toothpick inserted in the center comes out clean (35-40 minutes for hotel pan OR 15-20 minutes for cupcakes).

Cool cakes in hotel pans before cutting. Cut off edges around cake then cut 5x6 per hotel pan.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Preheat oven to 350F.
Spray and hotel pans, no parchment. Also the mixer can only handle a batch or 80. If doing a 2 day batch, it must be split in two after mix the wet ingredients and the dry ingredients.
In a large bowl, whisk together dry ingredients.
In the mixer combine hot water, oil, vinegar and vanilla. Add dry ingredients to the wet ingredients and mix on #1 setting until combined, a few small lumps are okay! You will have to unplug and scrap the sides after the dry ingredients are added to the mixer.
Pour batter into prepared pans.
Bake on center rack, until a toothpick inserted in the center comes out clean (35-40 minutes for hotel pan OR 15-20 minutes for cupcakes).
Cool cakes in hotel pans before cutting. Cut off edges around cake then cut 5x6 per hotel pan.
Clean your work area and anything you used to complete this recipe.

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