2 1/4cupsH-E-B sugar,
2cupsH-E-B soft wheat flour,
1 1/2teaspoons each:baking soda & baking powder,
1cupH-E-B half & half,
1/2cupHill Country Fare Canola Oil,
2 1/2teaspoonsBaker's® scoop vanilla extract,
1Heat oven to 350 degrees F. Grease two 8-inch cake pans and sugar the bottoms to prevent white powder on cake andto add sweetness.
2Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl and blend the eggs, half & half and oil and mix with the electric mixer on medium speed for 3 minutes. Add the boiling coffee and vanilla and mix one minute more. Add the boiling coffee and vanilla and mix one minute more. The batter will have a soupy consistency. Evenly divide the batter into the two prepared cake pans.
3Bake the cakes on the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. The cakes should be moist so do not overcook. Cool cakes in pans for 20 minutes. Remove cakes from pans and place on wire rack to cool for 1 hour.
No Nutritional Information Available