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Preheat oven to 350F
Grease two 9" round layer cake pans. Line bottoms with waxed paper.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1/2 tsp. baking powder
1 1/4 tsp. baking soda
1/2 cup butter
1 2/3 cups granulated sugar
3 eggs
1 tsp. vanilla
1/2 cup cocoa
1 1/3 cups cold water
Sift together flour, salt, baking powder and baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Mix together cocoa and water.
Stir dry ingredients into creamed mixture alternately with cocoa liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 9" round layer cake pans. Line bottoms with waxed paper.
2 cups pre-sifted Monarch soft wheat flour
1 tsp. salt
1/2 tsp. baking powder
1 1/4 tsp. baking soda
1/2 cup butter
1 2/3 cups granulated sugar
3 eggs
1 tsp. vanilla
1/2 cup cocoa
1 1/3 cups cold water
Sift together flour, salt, baking powder and baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Mix together cocoa and water.
Stir dry ingredients into creamed mixture alternately with cocoa liquid.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
