• 1 1/4 c. unbleached flour
• 1/3 t. baking soda
• 1 1/2 c. sugar
• 1/3 c. margarine
• 1/4 c. buttermilk*
• 3/4 c. Dutch process cocoa
• 2 eggs
• 2 t. vanilla

1. Heat oven to 350 degrees, coat a 9x13-in pan with nonstick spray.
2. Whisk flour and baking soda in a bowl.
3. Heat sugar, margarine and buttermilk, stirring constantly, in a saucepan over medium heat until mixture comes to a boil.
4. Remove from heat.
5. Add cocoa.
6. Stir until smooth.
7. Cool 10 minutes.
8. Add eggs, one at a time, to sugar mixture, stirring well after each addition.
9. Add vanilla. Stir in flour mixture.
10. Pour batter into pan.
11. Bake until done, 18-20 minutes.
12. Cool in pan on wire rack.
13. *Buttermilk substitute: Simply substitute soured milk. To sour 1/4 cup milk, and 3/4 teaspoon cider vinegar or lemon juice to the milk. Microwave on HIGH for 15 seconds.
14. Variations:
15. Add 1/2 cup chopped walnuts, 1/2 cup semi-sweet chocolate chips, peanut butter chips or white chocolate chips to batter.

Moist, fudgy and easy -- you don't need to drag out the mixer! Source: Quick & Healthy, Spring 1996