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INGREDIENTS {.section-title}

 

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1 3/4 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/3 cups water or milk
• Confectioners sugar for dusting

PREPARATION {.section-title}

Mix� together dry ingredients; � flour, cocoa� & baking soda.

Separately, beat together butter and brown sugar with an electric mixer until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in vanilla.

Add dry ingredients� mixture and milk� alternately in batches, beginning and ending with flour and mixing just until combined.

Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.

Pour batter into cake pan and bake in middle of preheated oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour, 350°F

Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.