What could be more appropriate to celebrate Valentine’s Day than chocolate, right? It does scream romance to me, and certainly makes us feel very happy!
Today I made one of my favorite chocolate cake recipes; Chocolate Fudge Snack Cake is a delicious and chocolaty cake that is simple and rich at the same time, satisfying any chocolate craving without being too heavy or extremely sweet.
Another plus is that this recipe makes a small cake, so we can always indulge without having to deal with the same dessert for several days.
The cake is nice, soft, and sort of fudgy in the middle, which is always a good thing, as it keeps the cake moist on the day after it is baked too!
Very easy to make and incredibly delicious!! I love to bake cakes, and I don’t know why, but I don’t have the best luck with chocolate cake (have tried many recipes already), so when the craving hits I usually stick to this recipe, and always end up very happy with my treat!
Happy Valentine’s Day!!
Chocolate Fudge Snack Cake
2 teaspoons all-purpose flour
1 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter, softened
1 teaspoon vanilla extract
11/4 cups granulated sugar (I use 1 cup)
2 large eggs
2/3 cup fat-free buttermilk
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add vanilla; beat well. Add granulated sugar, 1/4 cup at a time, beating well after each addition. Beat at medium-high speed 3 minutes. Add eggs, one at a time, beating well after each addition.
Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Pour batter into prepared pan. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 9 servings
Cooking Light, March 2003