Cocoa Fudge Cake
|Unbleached all-purpose flour||1 1⁄2 Cup (24 tbs) (Approximately)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Non fat sour cream||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 350°. Spray an 8-inch round baking pan with nonstick cooking spray and dust it lightly with flour; set aside.
2. In a small bowl stir together 1 1/2 cups of flour, the cocoa powder, baking powder and baking soda.
3. In a medium-size bowl cream together the margarine and sugar. Beat in the eggs one at a time. Add the vanilla and half the buttermilk, then stir in half the dry ingredients. Add the remaining buttermilk and beat until blended, then beat in the remaining dry ingredients.
4. Pour the batter into the pan and gently tap it to level the batter. Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and dry. Let the cake cool 5 minutes, then run a knife around the edge to loosen it and turn it out. Top each portion with some sour cream.