This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. —Coleen Martin, Brookfield, Wisconsin
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup canola oil
- 1 cup buttermilk
- 1 cup hot water
- Frosting of your choice
- Colored sprinkles, optional
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
- Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles. Yield: 15 servings.
Originally published as One-Bowl Chocolate Cake in Quick Cooking May/June 1998, p9
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