Great for entertaining or a girls' night in – who doesn't love chocolate cake?
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C).
- In a bowl, use a fork to stir flour with baking soda, Cinnamon, if desired, and salt. In another large bowl, whisk oil with buttermilk, cocoa, sugar, eggs and vanilla.
- Pour buttermilk mixture over flour, then pour in boiling water. Stir just until mixed (batter will be runny). Do not overbeat, or cake will be tough.
- Divide mixture between two 9” pans lined with parchment paper. Bake for about 35 minutes, until toothpicks inserted in the centre of cakes come out clean.
- Let cool in pans. Run a knife along the inside edge of pans and turn cakes out onto cooling rack. Cool completely.
Per serving: Calories 320, Fat 22 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 24 g (Fiber 2 g, Sugars 1 g), Protein 6 g.
55 min
12 servings
$0.59/serving
55 min12 servings$0.59/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C).
- In a bowl, use a fork to stir flour with baking soda, Cinnamon, if desired, and salt. In another large bowl, whisk oil with buttermilk, cocoa, sugar, eggs and vanilla.
- Pour buttermilk mixture over flour, then pour in boiling water. Stir just until mixed (batter will be runny). Do not overbeat, or cake will be tough.
- Divide mixture between two 9” pans lined with parchment paper. Bake for about 35 minutes, until toothpicks inserted in the centre of cakes come out clean.
- Let cool in pans. Run a knife along the inside edge of pans and turn cakes out onto cooling rack. Cool completely.
Per serving: Calories 320, Fat 22 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 24 g (Fiber 2 g, Sugars 1 g), Protein 6 g.
