1 3/4 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
4 ounces unsweetened chocolate ***
1 cup milk
3/4 cup melted butter
3 large eggs
1 tsp. vanilla
1. Arrange the oven racks so that the cakes will sit in the center of the oven.
2. Preheat the oven to 350 degrees.
3. Grease and flour the cake pans.
4. In saucepan boil a little water (about 1 cup). Set a small mixing bowl over the boiling water and add the
chocolate. Turn the heat to low and melt the chocolate. Remove the small bowl and let it cool. (or you can use
The subsitution noted below).
5. Measure the sifted flour, baking soda, baking powder, salt, and sugar into the large mixing bowl. Mix with wooden
Spoon.
6. Add the chocolate, milk, and melted butter to the flour mixture. Mix with spoon, then beat for 1 minute with the
Electric mixer.
7. Break eggs into a small bowl. Add them, with the vanilla, to the cake batter. Beat with the mixer for another 3
minutes, constantly scraping down the sides of the bowl with the rubber spatula.
8. Pour the cake batter evenly into two 9-inch two cake pans.
9. Bake for 30 - 35 minutes.
10.Test with a toothpick. When done remove from oven and let cool in pans for 10 minutes.
11.Slide the blade of a spatula around the edges of the cakes to loosen them from the pans.
12 Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks and flip the
whole thing over. The cake is now upside-down on the rack.. Gently lift off the pan and transfer your cake to a
plate. Repeat with the other cake.
13.Let the two layers cool completely before frosting.
*** 4 ounces = 4 squares or you can substitute 12 Tbsp. Cocoa + 1/4 cup butter
(From Marianne)
(From Marianne)
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