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|
Flour - All Purpose |
8-1/2 ounces |
Sugar |
16 ounces |
Cocoa |
2-1/2 ounces |
Baking Powder |
3 teaspoons |
Salt |
1 teaspoon |
Eggs - Fresh |
3 - Large |
Milk - Fresh |
8 ounces |
Vegetable Oil |
3 ounces |
Vanilla |
1 teaspoon |
Water - Boiling |
3 ounces |
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Sift dry ingredients #1 through #5 into the mixing
bowl |
Eggs, milk, oil and vanilla. Mix together with a wire
whip, then add to the dry ingredients. |
Mix using a paddle, at medium speed for 2 minutes |
Stop mixing. Add boiling water, mix on very slow
speed until incorporated. Scrape sides and bottom of bowl with a rubber
spatula, then mix at medium speed for 30 seconds . |
Prepare 10" Round pan, greased with bottom of pan lined
with parchement. Grease the sides and paper. |
Bake in a preheated oven of 350°(F) for 1 hour
or until a toothpick inserted in the center comes out clean. |
Cool on a wire screen or rack for 5-10 minutes. Invert
onto a cooling screen, to complete the cooling . |
Store, covered and chilled. Freeze for longer storage. |
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