Devil's Food Cake

...minus the layers and frosting. Sometimes, a girl just needs one layer of chocolate cake, thank you very much.

As with all Mark Bittman recipes, this one from How to Cook Everything was straightforward and used only very common ingredients. Instead of milk it uses sour cream (that's the "devil" part), which gives the finished product a very slight tang and makes the cake a little more dense than a fluffy cake mix cake.

Today, I had a slice with a handful of blackberries and a dollop of brown sugar sour cream (that's a mound of sour cream mixed with half as much dark brown sugar, but I only had light so the color isn't as dark and rich as it should be). A lovely accompaniment to coffee, or milk if you're going the "instant transport back to childhood" route.