| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, May 2009 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, May 2009 |
| Prep time | 45 minutes |
| 1 | Cup | Flour |
| 1 | Cup | Sugar (plus 2 tablespoons) |
| 7 | Tablespoon | Cocoa Powder |
| 1⁄4 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Baking Soda |
| 2 | Eggs | |
| 1⁄2 | Cup | Milk |
| 8 | Tablespoon | Butter (melted) |
| 1⁄2 | Teaspoon | Vanilla Extract |
| 2 | Tablespoon | Powdered Sugar |
1.Preheat the oven to 350 degrees. Grease a 9-inch round cake pan; line the bottom with parchment paper and grease the paper.
2.In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center, add the eggs and milk and whisk gently to make a thick batter; whisk vigorously 30 to 40 times. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan.
3.Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool on a rack for 10 minutes; invert onto the rack, remove the pan and parchment paper and invert again. Let cool completely. Dust with the powdered sugar.