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Use White Towels for Microwave and Food Preparation.
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)
A glass cake plate with a footed stand and a large domed cover is the ideal place to store a frosted cake. Here's how to keep a cake fresh and safe from kitchen accidents if you don't own a cake plate. Turn the outside bowl of a large salad spinner upside down and place it over the frosted cake, resting the bowl on the edge of the cake plate.
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For more information about other great Kimberly-Clark brands, visit our website at www.kimberly-clark.com.
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