The original inspiration for the chocolate cake recipe come from Martha Stewart's Allergen Free Cupcakes, which are really good. My version makes two rounds. I think my pans are 8".
3cups all purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 tsps baking soda
1 tsp salt
1/2 cup cooking oil (I use canola)
2 tbsps vinegar
2tsps vanilla
2 1/2 cups water
Preheat oven to 350.
Combine dry ingredients in one bowl and we ingredients in another, then combine.
Batter is very thin.
Divide into two pans and bake 25-30 minutes.
For the Oreo filling:
1 8oz pkg cream cheese
1/2 cup sugar
2 cups cool whip.
Then add chocolate chips or crushed Oreos.
For the chocolatey top:
4 squares semi sweet bakers chocolate
1/4 cup butter
Melt in microwave.
1 comment:
Omnomnomnom. Looks SO tasty!
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