Eggless Chocolate CakeThis dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone’s…
Eggless Chocolate Cake
1 tablespoon plus 1/2 cup baking cocoa, divided 3 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups cold brewed coffee 1/3 cup canola oil 2 tablespoons white vinegar 2 teaspoons vanilla extract 1/2 cup semisweet chocolate chips 1/2 teaspoon shortening
Coat a 10-in.
fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside.
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa.
In another bowl, combine the coffee, oil, vinegar and vanilla.
Stir into dry ingredients just until combined.
Pour into prepared pan.
Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
Drizzle over cake.
Nutrition Facts 1 piece:
- 295 calories, 8g fat (2g saturated fat), 1mg cholesterol, 355mg sodium, 55g carbohydrate (0 sugars, 2g fiber), 4g protein.