Devilishly Moist Chocolate Cake

Directions

1. 1
   Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
2. 2
   Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
3. 3
   Add the sugar, and using the paddle attachment, mix at low speed until blended.
4. 4
   Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
5. 5
   In a small bowl, whisk together the eggs until blended.
6. 6
   Whisk in the milk and vanilla extract until blended.
7. 7
   With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
8. 8
   Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
9. 9
   Pour batter into cake pan.
10. 10
    Bake for 45-55 minutes, until a pick comes out clean.
11. 11
    Cool in the pan on a wire rack for 20 minutes.
12. 12
    Invert cake onto the wire rack and cool completely.
13. 13
    Frost as desired.