Reviews (1)
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12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: Unrated
07/11/2012
i made these cupcakes and they taste awful!!!!! they looked strange while baking but i tried one anyway, i had to throw the whole batch away!!!
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Back-Pocket Chocolate Cake
Recipe Summary
Yield: Makes 12 cupcakes
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water, about 110 degrees
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Cook's Notes
To make Tea Party Cake, double the recipe; spread 3 1/2 cups batter into another; bake at 350 degrees for 30 minutes for the thinner cake and 50 minutes for the thicker.
Gallery
Back-Pocket Chocolate Cake
Recipe Summary
Yield: Makes 12 cupcakes
Gallery
Back-Pocket Chocolate Cake
Back-Pocket Chocolate Cake
Back-Pocket Chocolate Cake
Recipe Summary
Yield: Makes 12 cupcakes
Recipe Summary
Yield: Makes 12 cupcakes
Yield: Makes 12 cupcakes
Makes 12 cupcakes
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water, about 110 degrees
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Coat a large 12-cup muffin tin with cooking spray. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into large bowl. Stir in eggs, water, buttermilk, oil, and vanilla until smooth, about 3 minutes.
Spoon batter into cups. Bake until cake tester comes out clean, 20 to 25 minutes. Let cool in tin 10 minutes. Unmold; let cool completely on wire racks.
Cook's Notes
To make Tea Party Cake, double the recipe; spread 3 1/2 cups batter into another; bake at 350 degrees for 30 minutes for the thinner cake and 50 minutes for the thicker.
Cook’s Notes
To make Tea Party Cake, double the recipe; spread 3 1/2 cups batter into another; bake at 350 degrees for 30 minutes for the thinner cake and 50 minutes for the thicker.
Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: Unrated
07/11/2012
i made these cupcakes and they taste awful!!!!! they looked strange while baking but i tried one anyway, i had to throw the whole batch away!!!
Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
Add Rating & Review
12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
12 Ratings
5 star values:
7
4 star values:
2
3 star values:
2
2 star values:
0
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 2
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
07/11/2012
i made these cupcakes and they taste awful!!!!! they looked strange while baking but i tried one anyway, i had to throw the whole batch away!!!
Martha Stewart Member
Rating: Unrated
07/11/2012
i made these cupcakes and they taste awful!!!!! they looked strange while baking but i tried one anyway, i had to throw the whole batch away!!!
Rating: Unrated
All Reviews for Back-Pocket Chocolate Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Back-Pocket Chocolate Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
