FASTEST FUDGE CAKE
"Here's an emergency foolproof cake too good to save for an emergency. Don't even look for the mixer. I get the best results stirring with a rubber spatula or a wooden spoon. For speed, melt the butter in a large microwave-safe mixing bowl to eliminate a dirty pot."
1 cup flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 stick (1/2 cup) melted unsalted butter, warm
2 eggs, cold or at room temperature
1 teaspoon vanilla
1/2 cup hot water
Position a rack in the lower third of the oven; heat the oven to 350 degrees F. Grease an 8-inch square pan.
Whisk the flour, cocoa, baking soda and salt together in a medium bowl; set aside.
Combine the brown sugar and warm butter in a large bowl. Add the eggs and vanilla; stir until well blended. Add the flour mixture; stir only until all the flour is moistened. Pour the hot water over the batter. Stir only until the water is incorporated and the batter is smooth; pour into prepared pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool the cake in the pan on a rack about 10 minutes. Slide a slim knife around the edges of the cake to release it from the pan. Invert the cake onto a wire rack. Turn the cake right side up; cool completely on a rack.
Yield: 8 servings
Source: Chocolate Holidays by Alice Medrich
"Here's an emergency foolproof cake too good to save for an emergency. Don't even look for the mixer. I get the best results stirring with a rubber spatula or a wooden spoon. For speed, melt the butter in a large microwave-safe mixing bowl to eliminate a dirty pot."
1 cup flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 stick (1/2 cup) melted unsalted butter, warm
2 eggs, cold or at room temperature
1 teaspoon vanilla
1/2 cup hot water
Position a rack in the lower third of the oven; heat the oven to 350 degrees F. Grease an 8-inch square pan.
Whisk the flour, cocoa, baking soda and salt together in a medium bowl; set aside.
Combine the brown sugar and warm butter in a large bowl. Add the eggs and vanilla; stir until well blended. Add the flour mixture; stir only until all the flour is moistened. Pour the hot water over the batter. Stir only until the water is incorporated and the batter is smooth; pour into prepared pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool the cake in the pan on a rack about 10 minutes. Slide a slim knife around the edges of the cake to release it from the pan. Invert the cake onto a wire rack. Turn the cake right side up; cool completely on a rack.
Yield: 8 servings
Source: Chocolate Holidays by Alice Medrich
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