I have looked at this cake in my Pinterest dessert file for awhile and decided to make it in the Canaries since I don't find cake mixes very often and when I do they cost $4-5, which is a bit too much for me. This is indeed the best chocolate cake I have ever made from scratch or mix. The great thing is that it only has 1/2 C. of oil so I call it low fat..compared to some cakes I have made. It is quick, no creaming and bakes up firm and moist. I don't think I will ever buy a chocolate cake mix again.
I have made this 4 times in 3 weeks. I have baked it thin for a bar
cookie and into a layered birthday cake. The rich dark cocoa here is "knock your
socks off." I am planning to bring some home.
I tried to dollop some cheesecake mix into this to make a cheesecake swirled chocolate cake but I think the cream cheese here is not solid enough and it floated to the top. It was good but I probably won't do it again until I get home. It was delicious with orange frosting.
Put 1 cup of water into a mixing bowl. Microwave to a near boil.
Add:
1 3/4 C. sugar
¾ C. cocoa powder (Valor in Spain)
1 tsp. salt
2 tsp. vanilla
½ C. oil
Stir well Add:
1 C. buttermilk (I used ½ C.
plain Greek yogurt and ½ c. milk)
2 eggs
2 C. flour
2 tsp. soda
1 tsp. baking powder
Mix together well. The batter will be thin. Bake
350 - time will depend on the thickness
of the pans.
If you want to comment via e-mail - charmandy@comcast.net
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