Busy Day Chocolate Cake

This is the easiest cake I have ever made, and it is delicious.  The recipe is from Lucinda Scala Quinn’s “Mad Hungry” cookbook, via Everyday Food.  I used a 9×9 pan and the cake was done after 25 minutes on convection.  I used my favorite buttercream recipe which is from Food and Wine.

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

1. Preheat oven to 350 degrees. In an 8 or 9-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined.
3. Bake until a toothpick inserted in center comes out clean, 25 minutes (for a 9-inch square pan on convection) to 40 minutes. Let cool completely in pan on a wire rack.

For the Buttercream Icing:

• 6 T unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tsp vanilla
• pinch of coarse salt
• 2 T heavy cream or milk
• sprinkles, for garnish, optional

1. Mix the butter on medium speed with an electric mixer until creamy.
2. Add powdered sugar, vanilla, and salt and mix until combined.
3. Add cream and mix until light and fluffy, about 2 minutes.
4. Garnish with sprinkles, if desired.

Note: One batch makes 12 standard cupcakes (sunflower version below). Bake for 17 to 18 minutes.