From the back of Ghiradelli's cocoa package...with a few additions!
Ingredients:
2 cups all purpose flour
3/4 cup unsweetened, unprocessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cup cane sugar
2 teaspoons almond extract
2 large eggs
1 1/3 cup milk
Preheat oven to 350 degrees and prepare cake pan by greasing and lightly flouring it. In a medium-sized bowl, combine and sift the first five ingredients. In a separate bowl, cream together butter and sugar and then, at a lower speed, blend in the eggs and the almond extract. When the mixture gains consistency, begin adding the dry ingredients in batches, along with the milk. Between batches, use a rubber spatula to lift dry cake batter from the bottom of the bowl into the mixture. Continue mixing until all the cake batter has been used and the mixture is smooth. Pour into the prepared pan and bake for around 35 to 40 minutes.
Note: Be sure to let the cake cook before lifting it out of the cake pan, or, if you prefer, use a spring-foam pan.
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