Whole Wheat Flour, 6 Pack, 5 lbs (2.27 kg), From King Arthur Flour
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King Arthur Flour
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100% Employee-Owned, 100% Committed to Quality
Naturally Pure and Wholesome
100% of the Wheat Germ and Bran.
Never Bleached. Never Bromated.
32g Whole Grain or More per Serving
Certified Organic by Quality Assurance International
Why King Arthur Flour?
For over 200 years, we've provided bakers with America's finest flour. Our stringent milling specifications guarantee that unlike other flours, ours performs consistently from week to week, season to season, and year to year. We pledge that this bag of flour meets the high standards of quality and consistency that King Arthur has maintained for over two centuries.
Whole Wheat Devil's Food Cake
- 3/4 cup (1 1/2 sticks, 6 ounces) butter
- 1 cup (7 1/2 ounces) brown sugar
- 3/4 cup (5 1/4 ounces) superfine or granulated sugar
- 1/2 teaspoon salt
- 1 cup (4 1/4 ounces) King Arthur 100% Organic All-Purpose Flour
- 2 cups (8 ounces) King Arthur 100% Organic Whole Wheat Flour
- 1 cup (4 ounces) natural cocoa powder
- 1 1/2 teaspoons baking soda
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups (12 ounces) Stonyfield Farm Organic Plain Yogurt
Preheat your oven to 350ÂºF. Grease and flour two 9-inch round cake pans, three 8-inch round pans, or a 9 x 13-inch sheet cake pan.
In a large mixing bowl, cream together the butter, sugars and salt till fluffy and light, at least 5 minutes. Stop to scrape the sides and bottom of the bowl at least once during that time. In a separate bowl, whisk together the flours, cocoa and baking soda.
Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour/cocoa mixture, and mix until evenly combined. Add the yogurt, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is thoroughly combined. Divide the batter evenly between the pans.
Bake the cakes in a preheated 350ÂºF oven for 30 to 35 minutes (5 to 7 minutes longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan. (The sheet cake may be served right from the pan.)
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