easy chocolate cake
this easy one bowl chocolate cake comes out perfectly every time the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
granulated sugar, canola oil, eggs, coffee, buttermilk, sour cream, vanilla extract, all purpose flour, cocoa powder, baking soda, salt, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy cream, salt
- 1.8 cup granulated sugar
 - 0.5 cup canola oil
 - 2.0 eggs
 - 0.8 cup coffee
 - 0.8 cup buttermilk
 - 0.2 cup sour cream
 - 1.0 teaspoon vanilla extract
 - 2.0 cup all purpose flour
 - 0.8 cup cocoa powder
 - 1.0 teaspoon baking soda
 - 0.5 teaspoon salt
 - 8.0 ounce unsalted butter
 - 2.0 ounce cream cheese
 - 4.0 cup powdered sugar
 - 1.0 teaspoon vanilla extract
 - 3.0 tablespoon heavy cream
 - 0.1 teaspoon salt

- preheat the oven to 350degf.
 - spray two 8 or 9 inch cake pans liberally with nonstick cooking spray.
 - set aside.
 - place the sugar, canola oil, eggs, coffee, sour cream, buttermilk, and vanilla in a large mixing bowl.
 - whisk until smooth and combined.
 - sift the flour, cocoa powder, baking soda, and salt into the bowl.
 - whisk until the ingredients come together in a smooth batter.
 - divide the batter evenly between the two cake pans.
 - bake the cakes on middle rack of oven until a toothpick inserted in the center comes out clean, 28 33 minutes.
 - check to see that cakes are done.
 - remove from oven or add time as needed.
 - allow the cakes to cool in the pans for 15 20 minutes.
 - to release the cakes, run a butter knife between the edge of the cake and the pan.
 - turn each cake onto a cooling rack.
 - allow the cakes to cool fully for 1 2 hours before frosting.
 - while the cakes cool, make the frosting.
 - place the butter and cream cheese in a large mixing bowl.
 - beat with a mixer on medium speed until smooth and creamy.
 - add the powdered sugar in two additions, beating on low speed after each, until the sugar is fully incorporated.
 - add the vanilla extract, heavy cream, and salt to the bowl.
 - continue beating on medium high speed for 2 3 minutes, until the frosting is light and fluffy.
 - adjust the consistency with an additional tablespoon of heavy cream if the frosting seems too thick.
 - frost cake as desired.
 - refrigerate until ready to serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.8 cup granulated sugar
- 0.5 cup canola oil
- 2.0 eggs
- 0.8 cup coffee
- 0.8 cup buttermilk
- 0.2 cup sour cream
- 1.0 teaspoon vanilla extract
- 2.0 cup all purpose flour
- 0.8 cup cocoa powder
- 1.0 teaspoon baking soda
- 0.5 teaspoon salt
- 8.0 ounce unsalted butter
- 2.0 ounce cream cheese
- 4.0 cup powdered sugar
- 1.0 teaspoon vanilla extract
- 3.0 tablespoon heavy cream
- 0.1 teaspoon salt

 ### Assistant: The ingredients you'll need are:
- 1.8 cup granulated sugar
- 0.5 cup canola oil
- 2.0 eggs
- 0.8 cup coffee
- 0.8 cup buttermilk
- 0.2 cup sour cream
- 1.0 teaspoon vanilla extract
- 2.0 cup all purpose flour
- 0.8 cup cocoa powder
- 1.0 teaspoon baking soda
- 0.5 teaspoon salt
- 8.0 ounce unsalted butter
- 2.0 ounce cream cheese
- 4.0 cup powdered sugar
- 1.0 teaspoon vanilla extract
- 3.0 tablespoon heavy cream
- 0.1 teaspoon salt


You can follows these steps to make the recipe:
- preheat the oven to 350degf.
- spray two 8 or 9 inch cake pans liberally with nonstick cooking spray.
- set aside.
- place the sugar, canola oil, eggs, coffee, sour cream, buttermilk, and vanilla in a large mixing bowl.
- whisk until smooth and combined.
- sift the flour, cocoa powder, baking soda, and salt into the bowl.
- whisk until the ingredients come together in a smooth batter.
- divide the batter evenly between the two cake pans.
- bake the cakes on middle rack of oven until a toothpick inserted in the center comes out clean, 28 33 minutes.
- check to see that cakes are done.
- remove from oven or add time as needed.
- allow the cakes to cool in the pans for 15 20 minutes.
- to release the cakes, run a butter knife between the edge of the cake and the pan.
- turn each cake onto a cooling rack.
- allow the cakes to cool fully for 1 2 hours before frosting.
- while the cakes cool, make the frosting.
- place the butter and cream cheese in a large mixing bowl.
- beat with a mixer on medium speed until smooth and creamy.
- add the powdered sugar in two additions, beating on low speed after each, until the sugar is fully incorporated.
- add the vanilla extract, heavy cream, and salt to the bowl.
- continue beating on medium high speed for 2 3 minutes, until the frosting is light and fluffy.
- adjust the consistency with an additional tablespoon of heavy cream if the frosting seems too thick.
- frost cake as desired.
- refrigerate until ready to serve.
- .

