RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3176
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| Recipe Name: |
Quick Eggless Chocolate Cake - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8x12 baking pan |
| Suggested Sides: |
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| Comments: |
You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
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Ingredients:
2 Teaspoons vinegar, white
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Directions:
Preheat oven to 375 degrees.
Spray a small baking pan with vegetable spray or Baker's Joy.
Combine flour, cocoa, soda, salt and sugar until well combined. In a separate bowl, whisk together the oi, cold water and vanilla.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately pour into the prepared baking pan.
Put pan into the oven and bake for 25 to 30 minutes. |
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| Nutrition per Serving: |
| Calories: |
185 |
Total Carbs: |
36.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.5 |
Protein: |
2.48 |
| Fiber: |
1.52 |
Sodium: |
193.95 |
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