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Preheat the oven to 350°F (180°C) and butter the pan. Mix butter (at room temperature) with the sugar. Add the egg, salt, baking soda, cocoa and mix again. Add the flour and buttermilk, and mix. Pour the batter into the 9×9 pan and put it in the oven.
If you’re using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle. Solid/liquid and gram to oz conversion:
She is using a 9” square cake tin. Would 6 eggs, 12oz batter be ok and should she use one tin or two. I’ve told her it’s best to use two tins as otherwise it will be in the oven too long and may be dry.
To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract. Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.
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