Yield: 8 Servings
|1¼ cup||Flour (your choice)|
|⅓ cup||*Hershey's* cocoa (try carob + coffee granules; if you like)|
|1 teaspoon||Baking soda|
|6 tablespoons||Extra light corn margarine or soy margarine -or-|
|3 tablespoons||Margarine -and-|
|1 cup||Sugar -or-|
|1 cup||Skim milk (this could probably be any kind of milk?)|
Date: Sat, 5 Mar 1994 19:17:43 GMT Hi everyone. Here is the chocolate cake recipe I have been getting requests for on E-Mail. Although this is lacto, it could easily be vegan.
It is very moist. I got the basis off of a *Hershey's Cocoa* can and went from there.
Heat oven to 350 degrees. Spray two 8" pans with cooking spray or line cupcake tins with liners. Stir flour, cocoa and soda together. Set aside.
Melt margarine and sugar (or fructose) together and remove from heat. Add milk + vinegar, vanilla, and applesauce if using. Stir. Add flour mixture. Pour into pans and bake for under 20 minutes. (Do toothpick or spring test) TAAA-DAAAA. You are done. I will leave the frosting up to you all. I haven't found one that is actually low fat yet. Any suggestions? REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .