Back 1-2/3 Cups / 400 mL All-Purpose
Flour
1 Cup / 250 mL Sugar
1/3 Cup / 80 mL Watkins Baking Cocoa
1 teas. / 5 mL Baking Soda
1/4 teas. / 1.2 mL Salt
1 Cup / 250 mL Nonfat Buttermilk or Sour Milk
1/4 Cup / 60 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Original Double-Strength
Vanilla Extract
1/2 teas. / 2.5 mL Watkins Chocolate Extract
1/2 teas. / 2.5 mL Watkins Butter Extract
Chocolate Icing:
1-1/2 Tbsp. / 25 mL Watkins Baking Cocoa
1 Tbsp. / 15 mL Hot Water
1/2 Cup / 125 mL Powdered Sugar
Preheat oven to 375ºF / 190ºC. Combine flour, sugar, cocoa, soda, and salt; mix well and make a well in center. In measuring cup, combine buttermilk, oil, and flavorings. Add to dry mixture; stir just until smooth. Spoon batter into one 9-inch / 23-cm round cake pan coated with Watkins cooking spray. Bake for 20 minutes or until cake tests done. Remove to wire rack and let cool in pan 10 minutes. Remove from pan and cool completely. Top with icing (recipe below). Makes 12 servings.
Chocolate Icing:
Combine all ingredients; mix well. Spread on top of cooled cake.
Nutritional Information
Per Serving:
Calories 200, Protein 3g, Carbohydrates 36g, Sodium 140mg, Fat
5g, Saturated Fat 1g, Cholesterol 1mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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