Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Granulated sugar allows the pure chocolate flavor to shine through in this easy-to-make cake. Dutch process cocoa imbues the cake with a deep chocolate taste.
Ingredients[]
- Cooking spray
- 2 teaspoons all-purpose flour
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2/3 cup fat-free buttermilk
- 1/2 teaspoon powdered sugar (optional)
Directions[]
- Preheat oven to 350°.
- Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour.
- Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
- Combine flour, cocoa, baking soda, and salt, stirring with a whisk.
- Place butter in a large bowl; beat with a mixer at medium speed until smooth.
- Add vanilla; beat well.
- Add granulated sugar, 1/4 cup at a time, beating well after each addition.
- Beat at medium-high speed 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
- Pour batter into prepared pan.
- Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.
- Sift powdered sugar over top of cake, if desired.
Yield: 9 servings