A sprinkling of powdered sugar is a quick topping for this simple, single-layer chocolate cake recipe.
This cake is best served once it’s had a chance to cool completely.
Grease and lightly flour a 9-inch round or 8-inch square baking pan and set it aside.
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Stir gently to combine.
Add Wet Ingredients
Add milk, oil, and vanilla extract to the dry ingredients.
Beat
Beat with an electric mixer on low speed until just combined.
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Beat on medium speed for 2 minutes.
Add Egg
Add the egg and beat for 2 minutes more.
Pour the batter into the prepared pan.
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Bake and Cool
Bake for 30 to 35 minutes or until a wooden toothpick comes out clean.
Cool the cake on a wire rack for 10 minutes or until the pan is cool enough to handle.
Remove the cake from pan and place on a wire rack.
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Cool thoroughly on a wire rack.
Use a knife to cut wedges from the cooled cake.
Bake the cake and cool completely before wrapping tightly with plastic wrap.
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Store on the counter for up to four days or freeze for up to three months.
Bring to room temperature if frozen before topping and slicing.
Ensure the cake is tightly wrapped and placed in an airtight container to keep it from drying out.
Credit:BHG / Ana Cadena
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Ana Cadena
