King Arthur Whole Wheat flour Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/4 cups King Arthur Whole Wheat All-Purpose Flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup unsweetened cocoa1 3/4 cups granulated sugar1/2 cup (1 stick) unsalted butter, very soft1/3 cup vegetable oil1 teaspoon vanilla extract1 cup milk1/2 cup coffee or water4 large eggs
Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.
1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.
2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.
3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
4. Add the eggs one at a time, beating well at medium-high speed between additions.
5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.
Serving Size: 13' x9' cake or twenty four cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user REDFAERY2.
1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.
2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.
3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
4. Add the eggs one at a time, beating well at medium-high speed between additions.
5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.
Serving Size: 13' x9' cake or twenty four cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user REDFAERY2.
Nutritional Info Amount Per Serving
- Calories: 64.3
- Total Fat: 1.9 g
- Cholesterol: 40.8 mg
- Sodium: 169.4 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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