Makes 11 cups; 1 cup equals 4 1/2 ounces
Everyone needs a chocolate layer cake at the ready for those special celebratory moments. That's what this one's for, and with just some water and oil, and an egg, it's pretty much frosting-ready. It's so much better than anything you could have bought in a box. Muffins, scones and cupcakes, of course, are all doable as well.
Created by cookbook author Abigail Johnson Dodge. Stir mix well before using. Mix can be stored in an airtight container at room temperature for up to 3 months.
4 cups (18 ounces) unbleached all-purpose flour
3 1/3 cups (15 ounces) whole-wheat flour (may substitute spelt flour)
2 1/2 cups (7 1/2 ounces) unsweetened cocoa powder
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1 1/3 cups (9 3/8 ounces) granulated sugar
4 tablespoons (1 3/4 ounces/50 grams) baking powder
2 teaspoons (1/2 ounce/15 grams) table salt
Combine the flours, cocoa powder, sugar, baking powder and salt in a large container (15- to 16-cup capacity). Whisk until very well blended, making sure to get into the corners and bottom of the container. Cover, label and stow at room temperature until ready to use.
Nutrition | Per cup: 470 calories, 14 g protein, 98 g carbohydrates, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 500 mg sodium, 9 g dietary fiber, 25 g sugar