Ingredients

1 cup less 1 tablespoon unsweetened Dutch process cocoa
1 1/2 cups hot tap water
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
3 cups cake flour
2 cups light brown sugar, packed
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened

Directions

1. Preheat the oven to 350 degrees F and prepare the pan with a nonstick spray for baking. Set aside.

2. In a medium bowl, whisk together the cocoa and water until smooth. Cool to room temperature. Set aside.

3. In another bowl, lightly beat the eggs, combine with 1/4 of the cocoa mixture and vanilla. Set aside.

4. In a large mixing bowl with the paddle attachment, combine the remaining dry ingredients. Mix on low speed for 30 seconds. Add the butter and remaining cocoa mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat 1 1/2 minutes. Scrape the sides of the bowl often with a rubber spatula.

5. Gradually add the egg mixture in three additions, beating 20 seconds after each addition to incorporate the ingredients.

6. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake until a wooden toothpick inserted into the center comes out clean, about 20-30 minutes.

7. Cool the cake in the pan for 10 minutes. Remove from pan and cool on a wire rack.

Yield: 1-10 cup molded tube pan. Each serving contains 467 calories, 19g fat, 73g carb, 536mg sodium, 49mg cholesterol.