Monday, May 3, 2010

Pantry Chocolate Cake

The other day I was home alone (Mom was at work, Josh was at swim-team, and Dad was driving Joshua). I wanted to make a yummy dessert. I found this recipe, and I'm so glad that I made it! My whole family loved it! By the time my family got home, the cake was baked and cooling, and all the dishes were done. Needless to say, we had a very happy family that night.

1/2 cup (1 1/2 ounces) Dutch-processed cocoa powder
3/4 cup (6 ounces)boiling water
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with Baker's Joy.

Whisk the cocoa and the boiling water together in a small bowl. Let the mixture cool slightly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. In a medium bowl, whisk the vegetable oil, egg, vanilla, and cooled cocoa mixture together. Stir the oil mixture into the flour mixture and whisk until smooth.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter.

Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 25 to 35 minutes), rotating the pan halfway through baking. Let the cake cool completely in the pan, 1 to 2 hours.

If desired, frost with frosting of your choice. Or serve with raspberries or strawberries and/or whipped cream. Or you can just sprinkle it with powdered sugar.

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