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Chocolate Fudge Snack Cake

Yield 9 servings
Granulated sugar allows the pure chocolate flavor to shine through in this easy-to-make cake. Buttermilk gives it a moist texture, while Dutch process cocoa imbues the cake with a deep chocolate taste.

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2/3 cup fat-free buttermilk
  • 1/2 teaspoon powdered sugar (optional)

Nutrition Information

  • calories 251
  • caloriesfromfat 29 %
  • fat 8.2 g
  • satfat 4.7 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 4.5 g
  • carbohydrate 42.6 g
  • fiber 1.8 g
  • cholesterol 65 mg
  • iron 1.6 mg
  • sodium 233 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

  5. 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. Sift powdered sugar over top of cake, if desired.