R
Raquelita
Guest
Buttermilk chocolate cake
2 ½ C ww pastry flour
¼ C cocoa
½ t salt
1 t baking powder
1 t baking soda
1 C buttermilk (or dairyfree milk with 1 T lemon juice – let sit room temp for 10 minutes)
½ C oil (I use butter)
1 C maple syrup
1 T vanilla.
Preheat oven to 375. Mix dry ingredients. Mix wet ingredients. Combine and stir well. Pour into oiled or shorteninged cake pans. Bake for 20-30 minutes.
Chocolate frosting
1 bag chocolate chips – grain sweetened or at least semi sweet with less sugar)
a little milk
melt chips. Add a splash of milk. Keep adding milk until desired consistently. Spread on cake while frosting is warm because it will harden as it cools.
2 ½ C ww pastry flour
¼ C cocoa
½ t salt
1 t baking powder
1 t baking soda
1 C buttermilk (or dairyfree milk with 1 T lemon juice – let sit room temp for 10 minutes)
½ C oil (I use butter)
1 C maple syrup
1 T vanilla.
Preheat oven to 375. Mix dry ingredients. Mix wet ingredients. Combine and stir well. Pour into oiled or shorteninged cake pans. Bake for 20-30 minutes.
Chocolate frosting
1 bag chocolate chips – grain sweetened or at least semi sweet with less sugar)
a little milk
melt chips. Add a splash of milk. Keep adding milk until desired consistently. Spread on cake while frosting is warm because it will harden as it cools.