Lickety-Split Cocoa Cake
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
unsifted |
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
vegetable oil
plus 2 tablespoons |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
unsifted |
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 59 | ml |
vegetable oil
plus 2 tablespoons |
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine flour, sugar, cocoa, baking soda and salt in large bowl.
Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
Pour into greased and floured 9-inch layer pan or 8-inch square pan.
Bake at 350℉ (180℃) F for 35 to 40 minutes or until tester comes out clean.
Cool in pan; frost as desired.
