This is roughly patterned after our friend and author Flo Braker’s devil’s food cake recipe in The Simple Art of Perfect Baking, upon which there is no improving. We’ve used oil instead of butter, cutting back slightly on the amounts of fat and sugar. Because devil’s food cake traditionally doesn’t contain many eggs, it comes out successfully in a lowfat version. The deep cocoa flavor still gives it that devil’s food flavor, and it’s so moist and chocolaty that it doesn’t need icing. Cut this in thick squares directly from the pan, and enjoy it with a tall glass of cold skim milk.