ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients
CAKE
2 cups / 400 g regular sugar
1 cup / 240 ml vegetable oil
2 eggs
1 tsp almond extract
3 cups / 380 g all purpose flour
3/4 cup / 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup / 235 ml coffee, room temperature (water can be substituted for the coffee but it’s purpose is to enhance the chocolate flavor of the cocoa)
1 cup / 235 ml buttermilk
1 cups / 120 g of chocolate pudding (make as package instructions)
2 cups / 400 g of chocolate chips
1 cup / 240 ml vegetable oil
2 eggs
1 tsp almond extract
3 cups / 380 g all purpose flour
3/4 cup / 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 cup / 235 ml coffee, room temperature (water can be substituted for the coffee but it’s purpose is to enhance the chocolate flavor of the cocoa)
1 cup / 235 ml buttermilk
1 cups / 120 g of chocolate pudding (make as package instructions)
2 cups / 400 g of chocolate chips
Instructions
1. Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.
2. Using an electric mixer, combine sugar, oil, eggs and almond extract; beat 1 minute.
3. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
4. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Cool for 5 minutes and carefully remove from pan(s).
Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
source:https://lovefoodies.com/almond-joy-cake/
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