Can “Made from scratch” be as easy as a box cake?
Yes! The One Bowl Mixing Method – This is “Ask Judy’s” favourite type of cake. All the ingredients are measured into a bowl and everything is beaten at the same time. Just like making a commercial cake mix. Now you cannot use the excuse that you can only have success with a boxed cake mix!
Make cakes all year long
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Stay tuned at www.canolaeatwell.com as we share a cake a week in the month of December courtesy of EatIn EatOut. Trust me, it will be cake, cake and more glorious cake!
Eat well…Jenn
One-Pan Double Chocolate Cake
Ingredients:
3/4 cup unsweetened cocoa powder, plus more for pans
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3/4 cup water
3 Tbsp canola oil
1 tsp vanilla extract
Directions:
Preheat oven to 350ºF. Butter two 8-inch round pans and dust with cocoa.
Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
Divide batter into pans. Bake until set about 30-35 minutes. Let cool completely before turning out and frosting. Dust with Maldon or Kosher salt.
Classic Buttercream Frosting
3 cups confectioner’s (icing) sugar
3/4 cup unsweetened cocoa powder
2/3 cup butter, softened or non-hydrogenated canola margarine
5 to 6 Tbsp light (10%) cream
1 1/2 tsp vanilla
Whisk together sugar and cocoa, set aside. In a mixer bowl, beat butter until smooth. Gradually add cocoa mixture and cream, alternately, beating until smooth and creamy. Beat in vanilla.
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