No-Egg Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
cocoa powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
sour milk
|
|
| ½ | cup |
vegetable shortening
melted, or salad oil. |
*
|
| ½ | cup |
water
boiling |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
cocoa powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
sour milk
|
|
| 118 | ml |
vegetable shortening
melted, or salad oil. |
*
|
| 118 | ml |
water
boiling |
|
| 5 | ml |
vanilla extract
|
|
Directions
Put all ingredients (in order) in one bowl and beat.
Bake in greased tube pan for about 55 to 60 minutes in a 350℉ (180℃) oven.
(some ovens may vary, so check the cake between 50 and 60 minutes)
