Ingredients
3 tablespoons butter
1 cup flour
12 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons unsweetened cocoa powder
1 cup sugar
12 cup vegetable oil
12 cup milk
1 egg
12 teaspoon vanilla
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
heat oven to 350f. spray 9 inch round cake pan with non stick cooking spray (pam). add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute). add remaining topping ingredients to pan and set aside. make sure it is evenly spread over the bottom of the pan. in bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar. in separate bowl whisk together vegetable oil, milk, egg and vanilla. add to dry ingredients mix well. add hot coffee mix well. pour over nut mixture in cake pan. bake 25-30 minutes or until cake tester comes out clean. let cool in pan for 5 minutes. invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping