Friday, 9 June 2017


  • 3 cups flour
  • 2 cups granulated sugar
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla
  • 2 tablespoons apple cider vinegar
  • ½ cup vegetable oil
  • 2 cups water
  1. Preheat oven to 350°F.
  2. In an ungreased 9x13 baking pan sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk the ingredients together gently to combine.
  3. Make 3 wells in the dry ingredients. Pour the vanilla in one, the vinegar in another, and the oil in the last. Pour the water all over the top. Using a whisk or a fork, stir the batter until smooth and combined.
  4. Bake for 35-40 minutes, or until a toothpick inserted int he center comes out clean.
  5. Allow the cake to cool and dust with powdered sugar or frost.

Cook time
Total time
Serves: approx 4 cups
  • 1 cup salted butter, room temperature
  • 14 ounces Marshmallow Fluff
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ½ cup sprinkles
  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add in the Marshmallow Fluff and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
  2. Turn the mixer to low and add in the powdered sugar, mixing until combined, then turn the mixer up to medium and mix for another minute.
  3. Add in the sprinkles and mix until evenly incorporated.
Use immediately, or store airtight in the refrigerator for up to 5 days or in the freezer for up to a month. Bring back to room temperature before frosting.

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