1 tb Vegetable oil
Plus extra for preparing pan
1 c All-purpose flour
Plus extra for preparing pan
1 c Sugar
2 1/2 tb Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1 Egg; lightly beaten
1/2 ts Vanilla extract
1 1/2 ts Fresh lemon juice
1/2 c Skim milk
Confectioner’s sugar;
-sifted, optional
1. Position rack in the centre of the oven and preheat oven to 325
degrees F.
2. Brush the inside of an 8-inch square cake pan with oil and sprinkle
flour over the pan. Tap out the excess.
3. Sift together sugar, flour, cocoa, baking soda, and salt into a
large mixing bowl.
4. In a small bowl whisk together egg, oil and vanilla. Stir lemon
juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water.
Pour into the flour-cocoa mixture and stir until smooth.
5. Turn batter out into the prepared pan. Bake for 30 to 35 minutes,
or until center springs back when pressed lightly and a toothpick
inserted in the centre comes out clean.
6. Cool the cake upright on a wire rack for 10 minutes. With a knife,
loosen the sides from the pan. 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. Serves 12.
NOTES :
Yields
12 servings