One-Bowl Dark Chocolate Cake
1-1/3 cups packed light brown sugar (break up any lumps)
2/3 cup buttermilk (or for a "lighter" version, 1/3 cup plain nonfat yogurt plus 1/3 cup skim milk)
1/4 cup Cains® Mayonnaise
1 large egg
2 tsp pure vanilla extract
1 cup all-purpose white flour
1/2 cup unsweetened cocoa powder
2 Tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
Confectioner's sugar for dusting (optional)
Preheat oven to 350°. Lightly oil an 8-inch square baking dish or coat with nonstick cooking spray. In a large bowl, whisk together brown sugar, buttermilk, mayonnaise, egg and vanilla until smooth. Set a strainer on top of the bowl and add flour, cocoa, cornstarch, baking powder, baking soda and salt. Sift dry ingredients into the bowl. Stir the dry and wet ingredients together with the whisk until completely blended, then whisk for 60 addtional strokes. Transfer the batter to the prepared baking dish. Bake for 35 - 40 minutes, or until the cake feels firm when lightly pressed in the center. Let cake cool completely in the pan on a rack, covered with a dish towel. Sprinkle with confectioner's sugar when cooled, if desired.
** this cake can also be baked in two 9-inch round cake pans for 20 minutes and filled with whipped topping and sliced strawberries.
Makes 9 servings