Fiery Chocolate Cake

Yield: 10 servings (serving size: 1 wedge)

Ingredients

• 1 cup granulated sugar
• 1/3 cup butter or stick butter, softened
• 1 large egg
• 1 1/4 cups all-purpose flour
• 6 tablespoons unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 teaspoons vanilla extract
• Baking spray with flour
• 2 tablespoons semisweet chocolate chips

Instructions

1. Heat oven to 350 degrees F.
2. Beat the sugar and the butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and the next 5 ingredients (flour through salt), stirring well with a whisk.
4. Combine milk and vanilla extract. Add the flour mixture to the sugar mixture alternately with the milk mixture, beginning and ending with the flour mixture.
5. Pour batter into a 9-inch round cake pan coated with baking spray.
6. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 minutes on a wire rack, remove from pan. Cool cake completely on wire rack.
8. Place chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt, or microwave on HIGH for 1 minute or until melted. Snip a tiny hole in one corner of bag; drizzle chocolate over cake.