Ingredients
FOR THE CAKE:
1-3/4 cup All-purpose Flour
2 cups Sugar
3/4 cups Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 cup Milk
1/2 cups Canola Oil
2 whole Eggs
1 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.
Directions For Cake: 1. Preheat the oven to 350 degrees F. Prepare a 9x13 cake pan with baking spray and a sprinkle of flour over it to coat. You want this baby to come out nice and easy. 2. Sift the flour, sugar, cocoa, baking soda and baking powder together into a bowl and mix until well combined 3. In a stand mixer, combine the milk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the dry ingredients until incorporated. 4. With the mixer on low, add the hot water until combined. 5. Pour cake mix into 9x13 cake pan. You will need about 2-3 cups as you do not want a thick cake. You can use the reserve cake mix to make a dozen cupcakes - which is what I did! or to make another small cake. Bake the cake for approximately 15-20 minutes or until toothpick inserted in the center comes out clean. Remember, it's not as thick as usual cake so it doesn't need a long time to bake. 6. Allow cake to cool slightly, and turn out onto cutting board lined with parchment or cooling rack. Make sure it does not stick to the board. You'll want it right side up. Directions to Assemble Marquise: While the cake bakes/cools, line a loaf pan with cling wrap. On a sheet of paper, trace the sides of your loaf pan and label them. See "Related Link" for a step by step photo tutorial. But what we're looking for is to 'line' the insides and bottom of the loaf pan with slices of cake, and leave the middle open (for the ice cream). Then, cut out the pieces of paper and place them into the pan to make sure they fit! Once the cake is baked and cooled, turn it out onto a cooling rack or cutting board lined with parchment or wax paper. Next, place the cut outs over top of the cooled cake and cut out each piece to match the size of the paper cutout. Once they are cut, place them one at a time into the loaf pan - so that you know which is which. Start with the bottom, then place the sides and top side pieces in. You can use your fingers to push it into place and against the sides. Then,
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
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.
Classic sprinkles — cakes, donuts, cookies, ice cream
Compressor-free churner for gelato, sorbet, frozen yogurt
Classic rock salt ice cream maker — hand-crank summer tradition
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking