2 1/4 (+ 1/4 C for higher elevation) flour
1 1/2 C sugar
1 1/2 tsp baking soda
3/4 tsp salt
5 TBSP cocoa
1 tsp baking powder
2/3 C oil
1 1/2 tsp vanilla
1 1/2 TBSP vinegar
1 1/2 C cold water
Preheat oven to 350.
Grease and flour two 8-9" round cake pans.
Sift the dry ingredients.
Mix in the wet ingredients.
Pour evenly into your cake pans.
Bake for 25-35 minutes.
Check with a toothpick to make sure it is cooked all the way through!
1 package of prepared vanilla instant pudding
Follow directions on the box.
1 box package of frosting mix (or you can make this version with powdered sugar minus the milk)
1 tsp vanilla (eliminate if you are making your own frosting that already includes vanilla)
1 1/2 C regular whipping cream
2-3 TBSP cocoa (to taste)
Mix the frosting mix, vanilla, and whipping cream.
Refrigerate for about 1 hour.
Add cocoa and beat until stiff.
3/4 tsp lemon juice
1 pint (2 C) of strawberrys, hulled and sliced in half
1/4 tsp vanilla
1 TBSP honey
1 TBSP maple syrup
In a food processor, blend the lemon juice, 1/2 pint of strawberries, vanilla, honey and syrup until it forms a puree.
Add the remaining stawberries and pulse the mixture until it is chunky...do not puree.
To assemble your cake...
Let the cakes cool completely.
Cut the two cake rounds in half horizontally to create four layers.
Place one layer on a serving dish.
Place another cake layer on top.