CAKE -- Amazon Chocolate Cake
Submitted by --jej on January 08, 2012 at 5:31 pm
Eggless and Dairy-Free! The only chocolate cake I ever make anymore. Recipe from Margaret Fox was in McCall's in 1996: "From their kitchen to yours: America's top women pastry chefs let you in on six of their sweetest secrets." It's one of my best-ever recipes!
3 c. unsifted all-purpose flour
2 c. gran. sugar (I use half white, half brown)
2 t. soda
2/3 c unsw. cocoa powder* (I use SACO Premium Cocoa)
1 t. salt
2 c. cold water
2 T. white vinegar (or strained lemon j.)
1/2 c. + 2 T. vege. oil (I like canola oil)
1 T. vanilla extract
* I like to place 1 T. KAF's Black cocoa in cup, then fill on up with the SACO Premium Blend, which is part Dutch and part regular. Awesome results!
Preheat oven to 350°F. Grease 2 rd. 9-in. pans. Line bottoms with waxed paper, grease and flour (with cocoa). [For everyday I prefer a 9x13-inch cake pan.]
In lg bowl, mix flour, sugar, cocoa, soda, and salt; I whisk this tog. with a wire whisk or slotted spoon, to be sure it is well-mixed. In another bowl, mix water, oil, vinegar and vanilla. Grad. add liquids to dry ingredients, whisking ‘til smooth. Pour into pans; rap bottom of filled pans on counter to rid of air. Bake 30 min, ‘til toothpick is clean and edges pulled away. Cool in pans on racks 30 minutes, then invert on racks, remove paper, and let cool completely. Actually, I don't line the bottom of the 9x13" pan, because I prefer to leave the cake right in the pan. 16 servings
Per serving: 435 cal, 22 g fat, 31 mg cholesterol, 184 mg sodium
***Recipe came with Mocha Frosting Recipe... We MUCH prefer the posted Miracle Frosting (in my recipes) to the Mocha version. I believe the Per Serving values include the Mocha Frosting. I will post it, too, for those interested.