Wacky Cake
Ingredients:
1 1/2 cups unbleached flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (canola is best)
1 cup cold water or brewed coffee (decaf)
2 teaspoons vanilla extract
2 tablespoons vinegar
Preheat oven to 375 degrees F. Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square pan or 9-inch round pan. In a two-cup measuring cup, mix oil, water or coffee, and vanilla. Pour liquid mixture into baking pan and mix with a small whisk. When batter is smooth, add vinegar, and stir in quickly just until vinegar is evenly distributed. Bake 25-30 minutes.
Notes: The cake has a nice chocolate flavor, but a somewhat coarse texture. I like it with whipped cream. For low-cholesterol consumption, serve dusted with powdered sugar, or with raspberry sauce.
I suggest canola oil and decaf because these are good for high-cholesterol patients.
Ingredients:
1 1/2 cups unbleached flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (canola is best)
1 cup cold water or brewed coffee (decaf)
2 teaspoons vanilla extract
2 tablespoons vinegar
Preheat oven to 375 degrees F. Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square pan or 9-inch round pan. In a two-cup measuring cup, mix oil, water or coffee, and vanilla. Pour liquid mixture into baking pan and mix with a small whisk. When batter is smooth, add vinegar, and stir in quickly just until vinegar is evenly distributed. Bake 25-30 minutes.
Notes: The cake has a nice chocolate flavor, but a somewhat coarse texture. I like it with whipped cream. For low-cholesterol consumption, serve dusted with powdered sugar, or with raspberry sauce.
I suggest canola oil and decaf because these are good for high-cholesterol patients.