Pre-heat oven to 325 F / 170 C.
Grease and flour a large 10-inch tube-pan/funnel pan/ring tin/bundt pan.
With a mixer on high, cream together in a large mixing bowl:
1 1/2 cups (325 g) butter
2 1/2 cups sugar
Add:
2 teaspoons vanilla
Add, one at a time, on high:
5 eggs
In another bowl, sift together:
2 cups flour
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Into a measuring cup, put 1 1/4 cup milk.
With the mixer on low, add some of the flour/cocoa, then some milk, then some flour/cocoa, then some milk, then some flour/cocoa, then some milk, then the last of the flour/cocoa. Mix until well-blended. (Make sure you don't have flour gunked onto the bottom of the bowl.)
Pour batter into prepared pan. Bake 60 - 70 minutes until an inserted toothpick comes out clean. After removing cake from oven, wait about 15 minutes before removing the ring from the cake pan. No need to frost this cake or sift sugar over it; it's rich and moist and just sweet enough on its own.
Grease and flour a large 10-inch tube-pan/funnel pan/ring tin/bundt pan.
With a mixer on high, cream together in a large mixing bowl:
1 1/2 cups (325 g) butter
2 1/2 cups sugar
Add:
2 teaspoons vanilla
Add, one at a time, on high:
5 eggs
In another bowl, sift together:
2 cups flour
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Into a measuring cup, put 1 1/4 cup milk.
With the mixer on low, add some of the flour/cocoa, then some milk, then some flour/cocoa, then some milk, then some flour/cocoa, then some milk, then the last of the flour/cocoa. Mix until well-blended. (Make sure you don't have flour gunked onto the bottom of the bowl.)
Pour batter into prepared pan. Bake 60 - 70 minutes until an inserted toothpick comes out clean. After removing cake from oven, wait about 15 minutes before removing the ring from the cake pan. No need to frost this cake or sift sugar over it; it's rich and moist and just sweet enough on its own.
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