15-Minute Chocolate Cake
Makes 8 servings
1 cup granulated sugar
1 cup all-purpose flour
? cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 large egg, whisked
½ cup milk
¼ cup canola or light olive oil
1 teaspoon vanilla extract
½ cup boiling water
Powdered sugar for dusting
Cook's note: The 15 minutes stated is the prep time; allow about 30 minutes
more for baking, plus time for the cake to cool.
Preliminaries: You will need a buttered, 10-inch round cake pan.
Dry mixture: In a large bowl, stir the sugar, flour, cocoa powder, baking
powder, baking soda and salt until combined.
Wet mixture: Add to the dry mixture the egg, milk, oil and vanilla, beating
with mixer on medium speed for 2 minutes. Turn the mixer to low, beat in the
water. Batter will be thin.
Bake the cake: Pour the batter into the prepared pan and bake at 350 degrees
for 30 minutes, or until a skewer inserted at the center of the cake comes
out with a few moist crumbs.
Unmold the cake: Let cake cool in pan for 10 minutes. Unmold onto a wire
rack and cool completely.
Presentation: Dust with powdered sugar, cut into wedges and serve.
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