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Ingredientes
- 2 c. Unsifted cake flour
- 1 3/4 c. Sugar
- 3/4 c. Ghirardelli Cocoa
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Butter or possibly margarine, very soft
- 3/4 c. Lowfat milk
- 1/2 c. Water
- 2 x Large eggs
- 2 tsp Vanilla
Direcciones
- DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add in remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mix; beat on high for 3 min. Spread into 2 parchment lined or possibly greased and lightly floured 9 by 1-1/2" round cake pans. Bake at 350-F for 30 to 35 min; cold 5 min. Remove layers and cold on racks.
- When completely cold, frost with Chocolate Butter Cream Frosting*
- * separate recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 145 | 41% |
| Total Fat 16.5g | 21% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 435mg | 18% |
| Potassium 64mg | 2% |
| Total Carbs 47.9g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 30.17g | 20% |
| Protein 3.58g | 6% |
