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Yield
10 servings
Prep Time
20 min
Cook Time
35 min
Total Time
120 min
Ingredients
2 cups White Lily® Enriched Bleached All-Purpose Flour
Baking spray with flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup pure vegetable oil
1/2 cup buttermilk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup boiling water
Instructions
Heat oven to 350°F.
Coat three 8-inch or two 9-inch pans, or a 13 x 9 x 2-inch pan with flour no-stick cooking spray.
Combine flour, sugar, cocoa powder, baking soda and salt in large bowl. Add oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed.
Stir in boiling water until blended (batter will be thin). Pour batter evenly into prepared pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Frost as desired.
For a deep, dark cake, use Dutch cocoa powder.
Nutrition
Serving Size (1 slice, 1/10 of cake), Calories 340 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat g), Cholesterol 45mg, Sodium 270mg, Total Carbohydrate 63g (Dietary Fiber 2g, Sugars 41g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C %, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
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