Instructions
Preheat oven to 350° F. Line two 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside.
In a liquid measuring cup, stir buttermilk, instant coffee granules (if using) and vanilla together. You want to stir to dissolve the coffee granules. They will slowly dissolve over the course of 5-10 minutes as they sit in the buttermilk and as you add them into the chocolate cake batter. Set aside.
In a large bowl, mix oil and sugar together until combined. Add in the eggs and egg white, one at a time, until mixture becomes lighter in color. Scrape the sides of the bowl and mix again briefly.
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
Country Cabbage Rolls Straight From A Mennonite Kitchen
The genius trick for cleaning the washing machine drawer: it will be like new and free of mold
SLOW COOKER BEEF TIPS
Blueberry Cream Cheese Muffins
Unbelievable Results: Ironing an Onion Net for Superb Recycle Idea!
Bacon-Enveloped Chicken Tenders
