Baking a scratch cake is a cinch, thanks to our test kitchen's revolutionary new method. Measure all ingredients into one bowl and mix with a standard or portable mixer. Fast and easy, with a divine homemade flavor and texture. Top it with a fudgy no-cook frosting.
Easy One-Layer Chocolate Cake
1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup shortening
1/2 teaspoon vanilla
No-Cook Fudge Frosting (recipe follows)
In a large mixer bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Add milk, shortening and vanilla. Beat the mixture with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Add egg and beat for 2 minutes more. Pour into a greased and floured 9- by 1 1/2 -inch round baking pan.
Bake in a 350-degree oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Remove the cake from the pan. Cool thoroughly on the rack. Frost with No-Cook Fudge Frosting. Makes 8 servings.
NO-COOK FUDGE FROSTING: In a bowl mix 1 pound sifted powdered sugar (4 3/4 cups) and 1/2 cup unsweetened cocoa powder. Add 1/2 cup margarine or butter, softened, 1/3 cup boiling water and 1 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Cool for 20 to 30 minutes or until it's of spreading consistency.
Use half of the frosting to frost the cake layer. Store the remaining frosting, covered, in the refrigerator up to 2 weeks for another use. Before using, let stand at room temperature about 3 hours or until spreadable. Or, place in moisture- and vapor-proof container; seal, label and freeze up to 3 months. Before using, thaw and let stand as suggested above.
Nutrition information per serving: 410 cal., 4 g pro., 70 g carb., 14 g fat, 36 mg chol., 265 mg sodium.