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1 cup (2 sticks, 8 ounces) butter
1/2 cup (1 1/2 ounces) special dark cocoa powder
1 cup (8 ounces) hot water
2 cups (14 ounces) granulated sugar
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) plain yogurt, but buttermilk works in a pinch
2 large BEATEN eggs
1 teaspoon vanilla
Preheat the oven to 350°F. Grease a 9" x 13" cake pan.
Melt the butter; stir in the cocoa and hot water. Set aside to cool a bit.
In a separate bowl, combine the flour, sugar, soda and salt. Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs and vanilla.
Pour the batter into the prepared pan. Bake the cake for 35 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.
Makes appx 18 slices.
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