Cocoa Cake
Yield
6 servingsPrep
5 minCook
65 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 6 | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 3E+1 | ml |
vinegar
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
vegetable oil
|
|
| 473 | ml |
water
|
|
Directions
Sift dry ingredients in bowl.
Add remaining ingredients and mix until well blended.
Bake in ungreased 9 inch tube pan at 350℉ (180℃) F for 55 to 65 minutes.
