Whacky Cakes
Yield
1 dozenPrep
15 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
cocoa powder
|
|
| 5 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
cold |
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
vinegar
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
cocoa powder
|
|
| 75 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
cold |
|
| 5 | ml |
baking soda
|
|
Directions
Beat all ingredients together.
Spoon into preheated pockets until each level is full.
Close and bake about 5 minutes or until cakes spring back when touched.
Lift out and bake second batch.
