Theresa's Best Chocolate Cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 5,113.6
- Total Fat: 270.3 g
- Cholesterol: 682.0 mg
- Sodium: 6,800.9 mg
- Total Carbs: 686.4 g
- Dietary Fiber: 21.5 g
- Protein: 60.3 g
View full nutritional breakdown of Theresa's Best Chocolate Cake calories by ingredient
Introduction
Our family and anyone that has had to fortune of sharing this cake with us has said that it is the bomb! Our family and anyone that has had to fortune of sharing this cake with us has said that it is the bomb!Number of Servings: 1
Ingredients
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2C Gluten Free flour - I like Bob's Red Mills Fava Bean
2t baking powder
2t baking soda
1t salt
2C water
2C cane sugar
3/4C cocoa
2/3C butter
2 eggs, slightly beaten
Directions
1. Preheat oven to 350. Grease and flour two 9" round pans, coat with flour(gf). Mix together flour, baking power, soda & salt.
2. In a small saucepan, combine the water and sugar. Bring to a boil over high heat; stir until sugar dissolves. Pour into a large bowl. Add the chocolate and butter and let sit until melted, stirring occasionally
3. Gradually bat eggs into chocolate mixture with an electric mixer at medium speed. Add the dry ingredients all at once and beat until smooth.
The batter will be fairly thin. Divide the batter between the pans and bake about 25 minutes, until a tester inserted into the centers comes out clean. Cool cake in pans for 25 minutes , then turn out onto racks and cool completely.
Serving Size: 16
Number of Servings: 1
Recipe submitted by SparkPeople user OKE03792.
2. In a small saucepan, combine the water and sugar. Bring to a boil over high heat; stir until sugar dissolves. Pour into a large bowl. Add the chocolate and butter and let sit until melted, stirring occasionally
3. Gradually bat eggs into chocolate mixture with an electric mixer at medium speed. Add the dry ingredients all at once and beat until smooth.
The batter will be fairly thin. Divide the batter between the pans and bake about 25 minutes, until a tester inserted into the centers comes out clean. Cool cake in pans for 25 minutes , then turn out onto racks and cool completely.
Serving Size: 16
Number of Servings: 1
Recipe submitted by SparkPeople user OKE03792.