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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a recipe that came with my Nordic Ware Nonstick Bouquet Mini Cake Pans. These are really cute pans in flower shapes. The pans are also very dark. If you were to make this in lighter coloured pans you would probably want to increase the oven temperature to 350, although I haven't tried to do so. Ingredients:
1 1/2 cups flour |
3/4 cup sugar |
1/4 cup cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup cold water |
1/4 cup vegetable oil |
1 tablespoon vinegar |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour bouquet pans.
3. In large bowl, sift together flour sugar, cocoa, baking soda and salt.
4. Add vanilla, water, oil and vinegar; ix well until batter is smooth.
5. Pour batter into pans, dividing evenly.
6. Bake at 325F for 25 to 30 minutes or until toothpick inserted in centre comes out clean.
7. Cool 15 minutes; invert pan and cool completely.
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