Cake Recipe: One Bowl Chocolate Cake

Since I am a cake fanatic ( though my hips cry out in rebellion), I am going to share with you a simple and oh so YUMMY recipe I got from our girl Martha. (She really is uber talented and I have yet to have a bad experience with her recipes).

This cake is moist, rich, flavorful, and to top it off fast and easy to make!

Enjoy! I know we did this past Memorial Day and oh how my hips hate me.

Makes awesome cupcakes too.

Ingredients

Makes 2 eight-inch square or 3 eight-inch round layers

• Unsalted butter, for pans
• 1 1/2 cups unsweetened cocoa powder, plus more for pans
• 3 cups all-purpose flour
• 3 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 large eggs
• 1 1/2 cups buttermilk
• 3/4 cup vegetable oil
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter round or square cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.
2. Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on low, stir in eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, and vanilla until smooth, about 3 minutes.
3. Divide batter among prepared pans. Bake, rotating once, until tester inserted in center comes out clean, 35 to 45 minutes for 8-inch layers, depending on amount of batter.
4. Let cakes cool in pans on a wire rack for 20 minutes, then remove from pans and cool completely, right side up on rack.