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Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.

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Start the cake batter with the dry ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes.

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Instructions. Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Pour the batter into the 9x9 pan and put it in the oven.

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Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

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In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl.

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Instructions. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9x9-inch square pan with parchment paper; set aside. In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the sugars and oil for 30 seconds. Add the vanilla and eggs, mixing well after each addition.

Nine Inch Chocolate Snack Cake Chocolate snack cake, Small chocolate cake, Chocolate cake


Preheat your oven to 350 degrees F. Grease an 8-inch round, 9-inch round, or 6-inch round cake pan (cut recipe in half if using a 6-inch pan). Line the bottom of the pan with parchment paper. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

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Set aside. Preheat oven to 350℉. In a large mixing bowl, whisk together flour, sugar, cocoa, soda, baking powder, and salt. 1 cup all-purpose flour, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt. Add egg, oil, and buttermilk and whisk well.

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Heat Leftovers 9 Inch Sponge Cake individual slices for 10-15 seconds on high heat. In The Oven. Place Leftovers 9 Inch Sponge Cake on a baking sheet and warm in a preheated oven at 300°F for 5-7 minutes. In The skillet. Heat Leftovers 9 Inch Sponge Cake in a skillet over low heat for 1-2 minutes per side.

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Add the dry ingredients to the egg mixture and beat for 2 minutes. Pour the batter into a greased 9 inch baking pan. Bake in a preheated 350 degree oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven to a wire rack to cool completely before frosting.

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Taco-Filled Pasta Shells. I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake.

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For the cake: Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan, and line the bottom of the pan with parchment paper. In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.

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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.

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Heat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking dish with nonstick cooking spray. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. Add oil, water, and vanilla extract all at once and stir just until everything is combined and no dry spots remain.

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Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside. Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 minute on low speed of electric mixer.

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Grease and flour a 9-inch square cake pan. Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Mix in vanilla. Dotdash Meredith Food Studios. Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth.

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