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A simple, low-fat and—best of all—fast chocolate cake that is moist and dense.
- 1 tablespoon canola oil, plus more for the pan
- 1 cup all-purpose flour, plus more for the pan
- 1 cup sugar
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 teaspoons lemon juice
- 1/2 cup nonfat milk
- 1/2 cup hot water
- Sifted confectioners' sugar, for dusting cake (optional)
Position a rack in the center of the oven and preheat to 325 degrees F. Oil and flour an 8-inch square cake pan.
Sift together the sugar, flour, cocoa, baking soda and salt into a large mixing bowl. Whisk together the egg, oil and vanilla in a small bowl. Stir the lemon juice into the milk. Add to the egg mixture. Stir in the hot water. Add the wet ingredients to the dry ingredients and stir until smooth.
Turn the batter out into the prepared pan. Bake until the center springs back when pressed lightly and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife around the sides of the pan to loosen. Invert onto the rack, lift off the pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners' sugar if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
126 calories; 2g total fat; 0g total saturated fat; 18mg cholesterol; 213mg sodium; 26g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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