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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Cooking Light 2001 Ingredients:
1 cup sugar |
1/3 cup butter, softened |
1 large egg |
1 1/4 cups all-purpose flour |
6 tablespoons unsweetened cocoa |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground red pepper |
1/4 teaspoon salt |
3/4 cup 1% low-fat milk |
2 teaspoons vanilla extract |
baking spray with flour |
2 tablespoons semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350*.
2. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).
3. Add egg, beating well, Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk and vanilla.
5. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture.
6. Pour batter into a 9-inch round cake pan coated with baking spray. Bake at 350* for 35 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.
8. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave at HIGH 1 minute or until melted. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
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