The Best Chocolate Cake {New and Improved}

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

2 cups ( 284 g) all-purpose flour

2 cups ( 424 g) granulated sugar

1 cup ( 85 g) natural, unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

(1.5 tsp cream of tartar if no buttermilk on hand)

1 cup ( 225 g) warm water

1 cup ( 245 g) buttermilk (or any milk. I used 1%)

½ cup ( 100 g) vegetable or canola oil (see note)

2 large ( 50 g out of shell) eggs

2 teaspoons vanilla extract

Note: Ingredients may have been altered from the original.

Directions at melskitchencafe.com

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