About the Recipe
Boxed cake mixes are very quick and easy to prepare. But, they are pretty much a waste of money as you still have to add some of the essential ingredients. It is typical to have to add eggs, milk, oil and vanilla extract to the powdered mix when following the recipe on the box. When it comes to chocolate cake, you are essentially buying flour, sugar, cocoa and baking powder. Therefore, I set about reproducing the recipe and, after 4 iterations, I got it!! I will be making other flavors using this process but for now, enjoy this wonderful chocolate cake that is easier than pie. With very little effort, you will have very satisfying results.
Ingredients
1⅓ cups of 2% or 3% milk
¾ cup of sunflower, canola or vegetable oil
3 eggs
2 teaspoons of vanilla extract
1 ¼ cups of sugar
½ cup of cocoa
2 cups of cake & pastry flour
1 tablespoon + 1 tsp of double acting baking powder
¼ teaspoon of salt
➡️ Prepare all of your ingredients in advance (Mise en Place).
Preparation
➡️ Please read the entire recipe before proceeding.
This recipe calls for double acting baking powder. Regular baking powder will not give you the same results as the cake will not likely rise as well. However, it can still be used and the cake will still be good.
Preheat the oven to 350˚ F (176˚ C) Convection Bake.
Preparing the Baking Dish
Thoroughly butter a 9"x13" baking dish or pan.
Making the Cake Batter
In a medium sized mixing bowl, combine the following dry ingredients:
1 ¼ cups of sugar
½ cup of cocoa
2 cups of cake & pastry flour
1 tablespoon + 1 teaspoon (4 teaspoons) of double acting baking powder
¼ teaspoon of salt
Wisk the dry ingredients until they are well blended.
In a separate, medium sized bowl, combine the following wet ingredients:
3 eggs
1⅓ cups of 2% or 3% milk
2 teaspoons of vanilla extract
¾ cup of oil
Wisk the wet mix until the eggs are well incorporated. Alternatively, you can use a hand mixer for this task.
Add all of the dry mix.
Using a hand held kitchen mixer, begin blending on low speed.
Increase the mixer speed once you can do so with having the dry ingredients fly in all directions.
Once the batter begins to look consistent in texture, stop blending momentarily and use a cake spatula to lift any existing dry mix away from the sides and bottom of the bowl, where it is likely to clump.
Continue mixing on high speed for a minute or so, until the batter is smooth.
Option
At this point, if you so desire, you can add chopped nuts, chocolate chips or whatever else inspires you. I like to add chopped pistachios as they are delicious and look great in the cake.
Stir your additions into the batter. The quantities are up to you. In the example below, I used one cup of pistachios.
Final Steps
Pour the batter into the buttered 9"x13" baking dish/pan.
Use a cake spatula to coax all the mix off the bowl.
Shake the pan and, if necessary, tilt it to level off the batter.
Bake for 33-35 minutes, or until a toothpick inserted into the center of the cake comes out relatively clean.
Let the cake cool to room temperature before topping it with your favorite frosting.
