Categories: Dessert
Ingredients
- 3 3cups cups(750 mL) (750 mL) all purpose flour
- 2 2cups cups(500 mL) (500 mL) granulated sugar
- 2/3 2/3cups cups(150 mL) (150 mL) cocoa powder
- 2 2tsp tsp(10 mL) (10 mL) baking soda
- 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 2 2cups cups(500 mL) (500 mL) cold coffee or water
- 1 1cup cup(250 mL) (250 mL) vegetable oil
- 2 2tsp tsp(10 mL) (10 mL) vanilla
- 3 3tbsp tbsp(45 mL) (45 mL) cider vinegar
Directions
-
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in
-
coffee, oil and vanilla. Stir in vinegar.
-
Prepare pans as per below. Pour in batter, smoothing top.
-
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
-
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
-
Metal Pan Size:
-
e 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
-
Metal Pan Size:
-
o 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
-
Metal Pan Size:
-
o 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
-
Metal Pan Size:
-
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.