1/4 cup butter or margarine, at room temperature
3/4 cup sugar
2 eggs
3/4 cup red wine
1 tsp. vanilla extract
1 cup plus 1 tbsp. flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
3/4 cup sugar
2 eggs
3/4 cup red wine
1 tsp. vanilla extract
1 cup plus 1 tbsp. flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
Directions
- In large bowl cream butter and sugar until smooth.
- Add eggs, wine and vanilla, mixing with an electric mixer.
- Combine dry ingredients in a separate bowl.
- Add dry to wet mixture, mixing just until 3/4 combined. Fold batter using a spatula until fully combined.
- Transfer to a parchment paper lined 9" baking pan and bake in a preheated oven at 325 F for 25-30 minutes, or until a tester inserted into the centre of the cake comes out clean.
- Allow to cool in the pan for 10 minutes before removing.
- Cool completely before icing.
Lightly adapted from smittenkitchen.com