Christine's Super Chocolate Cake

Preheat oven to 350 °F (180 °C). Lightly butter 13 x 9-inch (33 x 23 cm) metal cake pan and line bottom with parchment paper.

In large bowl, whisk half of milk with cocoa to make a smooth paste. In microwave or saucepan on medium heat, heat remaining milk just until steaming. Whisk into cocoa mixture; whisk in butter until melted. Let cool slightly.

Whisk in eggs, sugar, sour cream and vanilla extract until blended. Sift flour, baking soda, baking powder and salt over cocoa mixture. Stir just until moistened. Spread into prepared pan. Bake for about 40 min or until tester inserted in centre comes out clean. Let cool in pan on rack.

A one-bowl cake that's a snap to make with ingredients you have on hand. Decorate it any way you like - with your favourite icing, fresh fruit or simply a dusting of icing sugar.
- Christine Cushing

Warming the milk brings out the chocolate flavour of the cocoa powder. Be sure not to let the milk boil; just heat to steaming.

For the Adventurous:
Top with Mocha Icing: Beat 1/4 cup (60 mL) softened butter with 1-1/2 cups (375 mL) sifted icing sugar. Beat in 3 oz (90 g) melted bittersweet chocolate. Combine 1/4 cup (60 ml) milk, 2 tbsp (30 mL) instant coffee granules and 1 tsp (5 mL) vanilla extract and beat into icing until fluffy and smooth. (Omit coffee for Chocolate Icing.)