| Carbohydrates | 84.8 g |
| Energy | 506.7 kcal |
| Fats | 16.9 g |
| Fiber | 4.8 g |
| Protein | 10.2 g |
| Saturated Fats | 10 g |
| Sodium | 791.5 mg |
| Sugars | 54.6 g |
-
Total
72 -
difficulty
Easy -
Cost
Easy Chocolate Cake
Utensils
-
Measuring cup
-
Oven
-
Mixer
-
Measuring Spoons
-
Toothpicks
-
Round cake pan
Ingredients
Portions: 12
- 2 Cups CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Vinegar
- 3 Cups All-Purpose Flour
- 1 1/2 Cup Cocoa Powder
- 3 Cups Granulated Sugar
- 1 Tablespoon Baking Soda
- 1/2 Tablespoon Baking Powder
- 1/2 Tablespoon Salt
- 4 Large Eggs
- 1 Cup Warm Water
- 2/3 Cup Butter (melted)
- 2 Teaspoons Vanilla Extract
Instructions
- 1.Preheat oven to 350˚F (180˚C) and lightly grease and flour three 8-inch cake pans, shaking out any excess. Set aside.
- 2.In a measuring cup, combine Evaporated Milk and vinegar to create buttermilk. Set aside.
- 3.With a hand/stand mixer, mix flour, cocoa powder, sugar, baking soda, baking powder and salt until they are well combined
- 4.Create a well in the flour mixture and pour Evaporated Milk mixture, eggs, water, butter and vanilla extract. Beat on low speed until you have a smooth batter (about 3 minutes) scraping down the sides every so often.
- 5.Pour the batter into the prepared pans and bake for 30 - 45 minutes or until a toothpick inserted to the middle of the cake comes out clean.
- 6.Allow the cake to cool in the pan before turning out. Top with frosting of choice.
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