Ingredients for Wesson Oil Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking soda
- Cocoa
- 1 teaspoon salt
- 4 large eggs
- 1 cup Wesson oil (or other vegetable oil)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Water
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How to Make Wesson Oil Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Add 1 cup buttermilk, 1 cup Wesson oil (or other vegetable oil), 4 large eggs, and 2 teaspoons vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add 1 cup boiling water to the batter while mixing on low speed. The batter will be thin.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-45 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Frost with your favorite chocolate frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
271 g
Sugar
1659g
Fat
183g
Carbs
241g
