Chocolate Cake

Process	Instructions
1. Combine	Sift dry ingredients #1 through #5 into the mixing bowl
2. Combine	Eggs, milk, oil and vanilla. Mix together with a wire whip, then add to the dry ingredients.
3. Mix	Mix using a paddle, at medium speed for 2 minutes
4. Add	Stop mixing. Add boiling water, mix on very slow speed until incorporated. Scrape sides and bottom of bowl with a rubber spatula, then mix at medium speed for 30 seconds .
5. Prepare	Prepare 10" Round pan, greased with bottom of pan lined with parchement. Grease the sides and paper.
6. Bake	Bake in a preheated oven of 350°(F) for 1 hour or until a toothpick inserted in the center comes out clean.
7. Cool	Cool on a wire screen or rack for 5-10 minutes. Invert onto a cooling screen, to complete the cooling .
Variations:	Store, covered and chilled. Freeze for longer storage.

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The French Pastry Chef	Chocolate Cake
Base Formulas
Class: Shell	Batch Size: 1 - 10 inch (40 ounces)	Storage Conditions: Covered - Chilled or Frozen
Photograph: Yes

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