King Arthur Whole Wheat flour Chocolate Cake

King Arthur Whole Wheat flour Chocolate Cake
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of King Arthur Whole Wheat flour Chocolate Cake calories by ingredient
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Introduction

This chocolate cake has more of a milk chocolate, rather than dark chocolate flavor, making it perfect for kids. It's simple to put together, and bakes up into a moist but easy-to-slice cake. It's perfect for layers or cupcakes, or served right from a 9" x 13" pan This chocolate cake has more of a milk chocolate, rather than dark chocolate flavor, making it perfect for kids. It's simple to put together, and bakes up into a moist but easy-to-slice cake. It's perfect for layers or cupcakes, or served right from a 9" x 13" pan
Number of Servings: 24

Ingredients

    2 1/4 cups King Arthur Whole Wheat All-Purpose Flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsweetened cocoa
    1 3/4 cups granulated sugar
    1/2 cup (1 stick) unsalted butter, very soft
    1/3 cup vegetable oil
    1 teaspoon vanilla extract
    1 cup milk
    1/2 cup coffee or water
    4 large eggs

Tips

The butter in this recipe needs to be very soft. You can soften butter by placing the sticks, still in their wrappers, in a bowl of warm (not hot) water for 10 minutes. If you can leave a dent in the butter with a gentle touch, it's ready to use.
To warm the milk before adding it, heat it in the microwave for 1 minute. Add the vanilla after the milk is warm, then add all of the liquid to the recipe at once.


Directions

Preheat the oven to 350F. 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.

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  • I cannot comment until I bake this cake. Since no mention of length of time baking in the oven I am going to have to wing it. It looks great but we will have to see. - 4/15/20

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