Decorate this irresistible cake with dark milk or white
chocolate shavings, curls or leaves. If sugar is a concern, consider frosting
only the middle layers of the cake, save the remaining frosting for another use.
Sprinkle top with powered sugar.
3 cups All purpose flour
1 1/2 tsp Salt
3/4 tsp Baking powder
1 1/2 tsp Baking soda
2 2/3 cups Sugar
1 cup + 2 Tb Cocoa
1 cup + 2 Tb Water
5 Large Eggs
Frosting1 box Powdered sugar
3/4 cup Unsweetened cocoa
1 tsp or so Liquid flavoring, vanilla, rum, or cognac
1 1/2 cups Butter, firm, not cold
Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ Three 10" cake pans
In a large bowl sift or whisk together the flour, salt, baking powder, baking soda, sugar and cocoa.
Add 1 cup and 2 tablespoons of water. Add 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
Add eggs, 3/4 cup of water and vanilla. Mix 5 to 6 minutes with a whisk, 3 to 4 minutes with a hand mixer.
Pour into pans, bake Three Layer Chocolate Cake. Test doneness by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep three layer cake in the pans, wrap in foil, put into freezer for at least 2 hours. This will make frosting the cake much easier.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!