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This is another doozy. Don't know how this all makes a cake delicious, but it is INCREDIBLE! I also substitute veggie margerine for the icing. I also, melt 1/2 c. of the veggie margerine in place of the oil in the cake. This cake uses NO eggs and it turns out fabulous.
2 1/4 C. Cake Flour
1 1/2 C. White Sugar
4 1/2 T. unsweetened cocoa powder
1 1/2 t. baking soda
3/4 t. salt
1 1/2 t. distilled white vinegar
1 1/2 t. vanilla extract
1/2 C. vegetable oil
1 1/2 C. cold water
Icing:
1/4. c. butter/margerine
1/3 c. unsweetened cocoa powder
4 C. Confectioner's sugar
1 pinch salt
1 t. vanilla extract
4 T. Milk
Preheat over to 350 degrees. Spray on 13 x 9 inch baking pan with non stick cooking spray.
Mix the flour, white sugar, 4 1/2 T. cocoa powder, baking soda, and salt together in a bowl. Pour dry ingredients into the prepared baking pan. Make three wells in the dry mixture. Pour the vegetable oil in one well, vinegar in the second well, and 1 1/2 t. vanilla in the last well. Pour the cold water over the top and stir until smooth.
Bake at 350 degrees for about 20 minutes (I had to bake mine for 32 minutes, but after the 20 minute mark I kept checking it every couple of minutes) Ice cake while it is still hot.
Icing: In a saucepan melt the butter/margerine over medium heat. Add the cocoa and remove pan from heat. Stir in the salt, milk, and 1 t. vanilla. Mix in the confectioner's sugar until desired consistency is attained. Spread icing over a still hot cake.
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