INGREDIENTS:
2 c Unsifted cake flour
1 3/4 c Sugar
3/4 c Ghirardelli Cocoa
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, very
-soft
3/4 c Milk
1/2 c Water
2 Eggs
2 ts Vanilla
DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large
mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all
at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat
on high for 3 minutes. Spread into 2 parchment lined or greased and lightly
floured 9 by 1-1/2″ round cake pans. Bake at 350-F for 30 to 35 minutes;
cool 5 minutes. Remove layers and cool on racks.
When completely cool, frost with Chocolate Butter Cream Frosting*
* separate recipe
Yields
12 Servings
