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
Directions
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Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9×3 inch round cake pan; dust the pan with flour and set aside.
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Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
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Add the sugar, and using the paddle attachment, mix at low speed until blended.
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Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
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In a small bowl, whisk together the eggs until blended.
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Whisk in the milk and vanilla extract until blended.
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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.
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Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
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Pour batter into cake pan.
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Bake for 45-55 minutes, until a pick comes out clean.
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Cool in the pan on a wire rack for 20 minutes.
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Invert cake onto the wire rack and cool completely.
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Frost as desired.