Devilishly Moist Chocolate Cake

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 cup natural cocoa powder (not dutch processed)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 2/3 cups sugar
• 1/3 cup safflower oil
• 2 large eggs
• 1/3 cup whole milk
• 2 teaspoons vanilla extract
• 1 cup boiling water

Recipe

• 1 position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
• 2 sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
• 3 add the sugar, and using the paddle attachment, mix at low speed until blended.
• 4 add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
• 5 in a small bowl, whisk together the eggs until blended.
• 6 whisk in the milk and vanilla extract until blended.
• 7 with the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
• 8 gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
• 9 pour batter into cake pan.
• 10 bake for 45-55 minutes, until a pick comes out clean.
• 11 cool in the pan on a wire rack for 20 minutes.
• 12 invert cake onto the wire rack and cool completely.
• 13 frost as desired.