Easy Chocolate Cake
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This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
Servings: 12 to 16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 312 |
| pro | 3 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 45 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 231 mg |
| potassium | 134 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 12% |
| folate | 22% |
Suggested Recipes
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3 cups (750 mL) all-purpose flour
2 cups (500 mL) granulated sugar
2/3 cup (150 mL) cocoa powder
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) cold coffee or water
1 cup (250 mL) vegetable oil
2 tsp (10 mL) vanilla
3 tbsp (45 mL) cider vinegar
Preparation:
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in
coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
Tags:
Cakes; Grains; Sugar/Sweets; Chocolate; Bake;
Source
Canadian Living Magazine: July 2009
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