Busy-Day Chocolate Cake

I have a good one for you today. A homemade cake that is absolutely perfect for the busy days when the last thing you want is to deal with a long list of ingredients and a sink full of bowls (and the first thing you want is chocolate cake). This cake batter is mixed in the pan. What a concept! I was skeptical, but oh my...this cake is good.

The cake itself is super moist and fluffy, undoubtedly homemade, and it's just as easy to make as its boxed counterpart. You've done it again, Martha Stewart. Seriously, I was slightly disturbed by the size of the piece I just ate. The seven-minute icing is a classic recipe that goes back decades (or so I'm told). I'm living back with my parents for the next month before I make my way up to DC. This basically means I'm baking up a storm before I get cut off and thrown into the real world. I'm ok with paying for my housing, transportation, etc., but I am incredibly worried about paying for my own groceries. I've been watching extreme couponing to prepare myself. How does this all relate to this wonderful, simple cake? It's dirt cheap and you probably already have everything on hand! This will be a new dessert staple.

Enjoy!

Busy Day Chocolate Cake
Recipe from Dinners for Winners (adapted from martha stewart)

• 1 1/2 cups  flour (all-purpose)
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp coarse salt
• 6 TBSP vegetable oil
• 1 tsp vanilla
• 1 TBSP white vinegar **
• 1 cup cold water

Preheat oven to 350 degrees.

In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and coarse salt.

Making a well in the center of the pan, add remaining ingredients and whisk until well combined, taking special care in the corners of the pan. Bake 35 to 40 minutes, until a toothpick in the center comes out cleanly. Let cool in pan on a wire rack.

** DO NOT LEAVE THIS OUT! It does not affect the taste, and it is essential to the recipe.

Seven-Minute Frosting
Adapted from Martha Stewart

• 3/4 cup sugar
• 2 TBSP water
• 1 TBSP light corn syrup
• 3 large egg whites, room temperature

Bring first three ingredients to a boil in a small, heavy saucepan, stirring, making sure sugar dissolves. Once boiling, cook without stirring until 230 degrees on a candy thermometer. Occasionally wash down sides of saucepan with a pastry brush dipped in water to prevent any sugar crystals.
Meanwhile, whisk egg whites with a stand mixer until soft peaks form. As soon as sugar syrup reaches 230 degrees, with mixer running, pour in a slow, steady stream down the side of the mixing bowl. Really slowly. Raise mixer speed to high and beat until thick and shiny and cooled, 5 to 10 minutes (about 7, i’d say!). Turn off the mixer and lick the beater. You have created a masterpiece.