Time Required: 1 hour and 30 minutes

Yields 3 Dozen Slices

What You Need:

• 3- 9-inch round cake pans
• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup Cannabutter, softened
• 2 ¼ cups white sugar
• 4 eggs
• 1 ½ teaspoons Vanilla extract

Steps:

1. Preheat oven to 350 degrees. Grease three 9-inch round cake pans.
2. Pour boiling water over cocoa powder in medium bowl and whisk until smooth. Let cool.
3. Sift together flour, baking soda, baking powder and salt. Set aside.
4. Cream Cannabutter and sugar together in a large mixing bowl until light and fluffy. Beat in eggs one at time, then stir in vanilla.
5. Add the flour mixture alternately with the cocoa mixture. Mix well. Spread batter evenly between the 3 prepared pans.
6. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
7. Extra cake can be frozen for up to 6 weeks.

For Original Recipe Visit: budrecipes