No Cholesterol Chocolate Cake
Yield
servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 8 | tablespoons |
cocoa powder
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
mayonnaise
lite or cholesterol-free |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.2E+2 | ml |
cocoa powder
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
mayonnaise
lite or cholesterol-free |
|
| 237 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix together dry ingredients in a bowl.
Add remaining ingredients and mix on high speed with electric mixer for 3 minutes.
Pour into pan (one 9x13 or two 8 inch layers) sprayed with nonstick coating and bake at 350℉ (180℃) for 30 minutes.
