2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water
Lightly Sweetened Whipped Cream OR:
Tangy Whipped Cream and
Lightly Sweetened Raspberries* (See Recipes Below) OR:
Serve with Vanilla Ice Cream
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.
Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.
Garnish cake with a light dusting of confectioners' sugar, and if desired, serve with lightly sweetened whipped cream or Tangy Whipped Cream and Lightly Sweetened Raspberries (see instructions below) or vanilla ice cream.
Makes 10-12 servings.
Tangy Whipped Cream
1 cup cold heavy cream
1/4 cup sour cream
1/4 cup light brown sugar, firmly packed
1/8 teaspoon vanilla extract
With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1 1/2 to 2 minutes.
Lightly Sweetened Raspberries
3 cups fresh raspberries, gently rinsed and dried
1-2 tablespoons granulated sugar
Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.
Photograph taken by Diana Baker Woodall© 2004
Date: May 28, 2009