DEVILISHLY MOIST CHOCOLATE CAKE

Steps:

• 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.