Corner Espresso Shop Chocolate Cake

Ingredients

  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 ¾ cups
  • 2 cups
  • 2
  • 1/3
  • + 49 more ingredients
    • 1/3
    • 1/3 cup
    • (I use plain old Hersey's)
    • ¾ cup
    • (I use plain old Hersey's)
    • ½ teaspoon
    • 2 cups
    • 1/3 cup
    • ½ teaspoon
    • ½ teaspoon
    • 2 teaspoons
    • 2 teaspoons
    • ¾ cup
    • ½ teaspoon
    • softened
    • ¾ cup
    • softened
    • ¾ cup
    • ¼ cup
    • ¼ cup
    • 2
    • 1 teaspoon
    • 1 ¾ cups
    • butter
    • butter
    • vegetable oil
    • vegetable oil
    • eggs, beaten just till foamy
    • eggs, beaten just till foamy
    • mayonnaise
    • mayonnaise
    • buttermilk
    • buttermilk
    • almond extract
    • almond extract
    • vanilla extract
    • vanilla extract
    • baking cocoa
    • baking cocoa
    • baking powder
    • baking powder
    • salt
    • salt
    • baking soda
    • baking soda
    • sugar
    • sugar
    • all-purpose flour
    • all-purpose flour

1 Preheat oven to 350°F. 2 Butter and flour 13x9-inch baking dish. 3 Mix first 6 ingredients together in a medium bowl. 4 Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder. 5 Add the vanilla and almond flavorings to the coffee/chocolate mixture. 6 ...

View full recipe at SpringPad

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