Thursday, August 22, 2013

#2867 - Egg Free Chocolate Cake

(by Shirley McNevich)

1 cup white sugar
1 1/2 cups flour
1/2 tsp. salt
1/4 cup Hershey's cocoa
1 tsp. baking soda
1 TBSP apple cider vinegar
2 tsp. vanilla
1/2 cup canola oil
1 cup water

In a mixer add white sugar, flour, salt, cocoa, baking soda, cider vinegar, vanilla, canola oil and water--beat until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased 9" square cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

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