2 cups King Arthur Flour, all-purpose flour, 3/4 cup Ghirardelli Chocolate Company, Unsweetned Cocoa, 1 tsp Rumford Baking powder, 1 tsp Arm & Hammer baking soda, 1/2 tsp sea salt, 1 cup unsalted buter, 1 3/4 cups dixie crystal sugar, 2 tsp almond oil, 2 large brown eggs, 1 1/3 cups milk Preheat oven to 350 degrees, grease and lightly flour two glass 9 inch deep dish pie plates. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. (wisk) In a large bowl, cream butter and sugar on medium high speed until light and fluffy, about 4 minutes. Reduce speed to low. and add almond extract, and eggs one at a time, scrape bowl after each addition. Alternating , add flour mixture and milk (starting and ending the flour mixture) , while mixing on low speed . Continue to mix until smooth. Pour into prepared pie plates. Bake 30-35 minutes or until a toothpick inserted in middle comes out clean. (let cool before frosting)
Posted on: Sun, 16 Nov 2014 02:01:03 +0000
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