THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
- 1 cup boiling water
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup sugar
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Confectioners' sugar
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes.
- Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 9 servings.
Originally published as Chocolate Snack Cake in Reminisce May/June 2000, p49
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