Makes 1 – 9” Double Layer Cake
½ Cup Cocoa Powder
½ Cup Cold Water
½ Teaspoon Salt
2 Teaspoons Baking Soda
2/3 Cup Margarine
1 2/3 Cups Granulated Sugar
2 Large Eggs
2 Cups Sifted All-Purpose Flour
1 Cup Buttermilk
1 Teaspoon Pure Vanilla Extract
Several Drops Red Food Coloring (Optional)
Preheat oven to 375º.
Spray two 9” round cake pans with PAM for Baking and line with parchment paper. Spray the parchment paper also.
In a small bowl mix the cocoa, cold water, salt and baking soda until smooth. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat margarine to soften. Add sugar and beat until light and fluffy. Beat in eggs one at a time and, when completely incorporated, add the cocoa mixture. Beat until blended. Add the flour and buttermilk alternately in thirds, beginning and ending with the flour. Beat in the vanilla and optional food coloring.
Divide evenly between the prepared pans and bake for 25 – 30 minutes. Test for doneness with a wooden skewer. When the skewer is inserted into the middle of the cake and comes out clean the cake is done.
Remove from the oven and cool on a wire cooling rack for 20 minutes. Remove the layers from the pans by inverting onto a wire cooling rack. Let cool completely before icing with Chocolate Frosting.
One of the things that is so interesting in this recipe is that you use cold water instead of hot water when mixing the cocoa with the water. Every recipe uses hot water except this one. Definitely use cold water because it works.