Chocolate Cake

I found this recipe in a Martha Stewart Magazine and cut it in half for a small cake. I was interested in the recipe because I usually keep the ingredients on hand, it didn’t need cake flour and it wasn’t fussy to mix. This has less fat and sugar than several other One-bowl Chocolate Cake recipes I looked at.
It turned out tender and moist, even for someone who’s not a cake expert. It was rich enough that we just ate it sprinkled with powdered sugar; the chocolate ganache frosting seemed too over the top.
One-bowl Chocolate Cake
3/8 cup Cocoa -- like Hershey's
3/4 cup Flour, All-purpose -- 3 1/2 ounces
3/4 cup Sugar -- 5 ounces
3/4 teaspoon Baking Soda -- (1/2 + 1/4 tsp)
3/8 teaspoon Baking Powder -- (1/4 + 1/8 tsp)
3/8 teaspoon Salt -- (1/4 + 1/8 tsp)
1 large Eggs
3/8 cup Buttermilk -- (3 fluid ounces)
3/8 cup Warm Water -- (3 fluid ounces)
1 1/2 tablespoons Salad Oil
1/2 teaspoon Vanilla Extract
• Preheat oven to 350°. Butter an 8" round cake pan (2" deep) or an 8" square cake pan, dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of mixer. Beat on low speed until just combined.
• Raise speed to medium and add eggs, buttermilk, warm water, oil and vanilla. Beat until smooth, about 3 minutes.
• Pour into pan. Bake until set and a toothpick comes out clean, about 35 minutes.
• Let cool 15 minutes. Turn out from pan. Transfer to wire rack, face up. Let cool completely.
• Frost with 2 cups frosting or sprinkle with powdered sugar.
Serves: 9 Yield: 1 layer Cost Summer 2010: $1.04 or 12¢ per serving.
Per Serving: 144 Calories; 4g Fat (20.8% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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