Country Recipes

INGREDIENTS

1 1/2 cups unsweetened cocoa powder, plus more for dusting

1 1/2 teaspoons salt

3 cups all-purpose flour

1 tablespoon baking soda

3/4 cup vegetable oil

1 1/2 cups buttermilk

3 cups sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

3 large eggs, lightly beaten

1 1/2 cups hot water

TOOLS

1 round cake pans or a rectangular one

Parchment paper

Flour sifter

Electric mixer and bowl

Rubber spatula

Long serrated knife

1.   Preheat oven to 350°. Butter cake pan. Line bottoms with parchment paper, and butter paper. Dust the pan with cocoa; tap out extra.

2.   Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.

3.   Pour batter into pan. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; when the cake is cooked remove from oven.

4.   Let cake cool in pan on wire racks, 20 minutes, before removing it.Discard paper. Cool completely on racks, top side up.

5.   Sprinkle icing sugar all over the cake,make sure the cake is cold before you do this.

6.    Last but not least,enjoy your cake with family and friends

TINY AND TASTY: Cupcakes are great for parties at school—they require no cutting, and liners come in all different sizes and designs. After you make the chocolate-cake batter, fill each liner so its three-quarters full. Our recipe will yield about 30 standard-size cupcakes; bake at 350° for 40 to 45 minutes (25 to 35 minutes for mini sizes). Once cool, cover them with your favorite frosting.My children topped theirs with sprinkles—and a candle, of course.