Black Velvet Adapted From Paula Deen

Black Velvet - Adapted From Paula Deen

Black Velvet - Adapted From Paula Deen

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   10 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons cups+ 2 sugar
  • 1 cup unsweetened black onyx cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup cold espresso (I used regular coffee)
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1/4 cup Bailey's Irish Cream
Instructions

Preheat oven to 35

Spray one 10" Bundt pan or two 9" rounds with a nonstick cooking spray and set aside.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

Make a well in the center and pour in the eggs, coffee, Baileys, milk and oil.

Mix until smooth, batter will be thin, very thin so dont be alarmed.

Pour into prepared pan.

Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9" pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I used a Bundt pan and it baked for an hour. Granted my oven is temperamental. Make adjustments according to your oven But give it at least the minimum times indicated.

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