Peachy Chocolate Cake
Yield
1 cakePrep
15 minCook
25 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
white vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
peaches
fresh, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
white vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
peaches
fresh, sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Spray two 8-inch cake pans with nonstick cooking spray; lightly flour.
In a large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla.
Beat with wire whisk or spoon just until ingredients are well blended and batter is smooth.
Pour into prepared pans.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Cool for 10 minutes; remove from pan.
Cool completely on wire racks.
Just before serving, place one cake on serving plate; arrange half of peach slices on layer.
Top with second cake and remaining peaches.
Cut into slices; serve immediately.
