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Chocolate Cake

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  12 servings
A simple, low-fat and—best of all—fast chocolate cake that is moist and dense.
1 tablespoon  canola oil
1 cup  all-purpose flour
1 cup  sugar
2 1/2 tablespoons  unsweetened cocoa powder
1 teaspoon  baking soda
1/2 teaspoon  salt
1 large  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 rack in the center of the oven and preheat to 325°F. Oil and flour an 8-inch square cake pan.

Sift together sugar, flour, cocoa, baking soda and salt into a large mixing bowl. Whisk together egg, oil and vanilla in a small bowl. Stir lemon juice into milk. Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.

Turn batter out into the prepared pan. Bake until 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 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   12 servings
Calories: 126
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 26g
Sodium: 213mg
% Cal. from Fat: 14%
Cholesterol: 18mg
Protein: 2g
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