Ingredients
2 c. flour
2 c. sugar
1 c. water
3/4 c. cooking oil
1 stick butter or margarine
1/2 to 1 c. nuts (if desired)
4 Tbsp. cocoa
1/2 c. buttermilk
1 tsp. baking soda
2 eggs
1/2 tsp. salt
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Grease and flour a 9 x 4 x 13-inch sheet pan. In mixing bowl, mix flour and sugar; set aside. In saucepan, bring to a boil the water, cooking oil, butter and cocoa. Boil 1 minute; pour over flour and sugar. Mix. Mix buttermilk with soda. Pour into mixture. Add unbeaten eggs, one at a time. Add salt and stir. Pour mixture into pan and bake at 325° for 30 minutes. Prepare icing while cake bakes. Ice Cake hot out of oven.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Professional molds for tempered chocolate bonbons