1Preheat oven to 350 F. Grease & flour either 2- 9inch round cake pans or a 13x9 or I used a 3 qt. baking dish in this picture and set aside. In a medium bowl whisk together the cocoa and boiling water until smooth. Cool this mixture to room temperature.
2In another bowl lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for about 30 seconds until combined. Add the butter and remaining cocoa mixture.
3Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat 1 1/2 minutes to develop cakes structure. Scrape the sides, then add the egg mixture in 3 batches, beat 20 seconds after each addition to mix ingredients together. Scrape down the sides again.
4Scrape batter into prepared pans, pan or dish and smooth the surface evenly with a spatula. The pan will be 1/2 full. Bake 25-35 minutes or until cake tests done in center with a toothpick. Let cake cool 10 minutes in pan. Then remove to a wire rack to cool completely. Frost or leave plain.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...