EN
Orchid Brand
• Salt, Baking powder, Baking soda
• Sugar, Cocoa, Water, Canola oil , Eggs
• Water, Vanilla
Ingredients:
• 3 cups, 1 1/2 tsp
• 3/4 tsp
• 1 1/2 tsp
• 2 2/3 cups
• 1 cup + 2 Tb
• 1 cup + 2 Tb
• 1 cup + 2 Tb
• 5 large or 4 Jumbo
• 3/4 cup
• 1 1/2 tsp
Procedure:
• Preheat oven, grease and flour pans.
• In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
• Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
• Add eggs, 3/4 cup of water, vanilla. Mix 5 - 6 minutes with a whisk, 3 - 4 minutes with a hand mixer.
• Pour into pans, bake, test by placing and removing a toothpick through the center at 25 minutes.
• When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.