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Devilishly Moist Chocolate Cake
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(not Dutch processed)
cup safflower oil
cup whole milk
Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
Add the sugar, and using the paddle attachment, mix at low speed until blended.
Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
In a small bowl, whisk together the eggs until blended.
Whisk in the milk and vanilla extract until blended.
With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
Pour batter into cake pan.
Bake for 45-55 minutes, until a pick comes out clean.
Cool in the pan on a wire rack for 20 minutes.
Invert cake onto the wire rack and cool completely.
Frost as desired.
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