Friday, May 1, 2009

Recipe time!

Ever wanted to just bake all day or paint or...or anything you've been dying to do but just wasn't able to find the time? Running around with the kids, doing laundry, errands...etc. I know you all have had this happen to you at some point. Well me too. When you finally get to do what you've been longing to do, you feel like a burden has been lifted. Or, at least this is how I feel and felt the last few days. I've wanted to share this recipe with you. It is really chocolatety (is that a word?) and moist and...I think you'll really enjoy eating it! (The best part.) Or having someone else enjoying eating it.) So as I promised, here is the chocolate cake recipe. It is a Toba Garrett recipe:

2 1/2 c. all purpose flour
1 1/4 c.granulated sugar
3/4 c. dark brown sugar (packed)
1 c. Dutch processed cocoa powder
2 1/4 tsp.bakingsoda
1 1/2 tsp. salt
2 1/4 c. buttermilk
1 c. unsalted butter (room temperature)
2 large eggs
1 1/2 tsp. pure vanilla extract
6 oz. melted semisweet fine quality chocolate

1. Heat oven to 350 degrees F. Butter and parchment line two 8x2" baking pans
2. Measure all ingredients (except the chocolate) into a large mixing bowl.
3. Blend for 30 secs. on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 mins on High speed, scraping the bowl.
5. Spoon into the pans and level them well with a offset spatula.
6. Bake layers for 45 to 50 mins. or until a toothpick inserted comes out clean.

Storage: Double wrap the cake in plastic wrap. It will keep in the refridgerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: Two 8" cakes.

Check out this link to see Toba Garrett and an advertised class she will be doing in Massachusetts.

Hope you like this cake. Blessings from me :) Pinkslppr