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| EGGLESS AND MILKLESS CHOCOLATE CAKE | |
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2 1/2 c. cake flour 1 1/2 c. sugar 1 1/2 tsp. baking soda 1/2 tsp. salt 3 tbsp. cocoa 1/2 c. plus 1 tbsp. canola oil 2 tbsp. vinegar 2 tsp. vanilla 1 1/2 c. cold water 1 can of "lite" frosting or frosting of your choice Sift together: Cake flour, sugar, soda, salt and cocoa. Mix and add: Canola oil, vinegar, vanilla and cold water. Pour into greased and floured 9x13x2 inch pan. Bake at 350 degrees for 30 minutes. Cool 15 minutes and then frost. | |
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recipe reviews #158151
Mona (British Columbia) says:
I was introduced to this recipe in the '70's. It was called Chocolate Cottage Fudge Pudding. I use coffee in place of the water...it enhances the cocoa and moisture. I also prepare it in the cake pan...I sift the sugar flour and cocoa into the pan...level it out and make 3 "wells" where I put the oil in one, the soda in another and the oil in the 3rd, then I pour the coffee over all... mix it with a fork and pop it in the oven...So easy, moist and chocolatey with very little cleanup afterward.
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