Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | None |
I've had good results modifying the 'quick oil cake' in the Joy of Cooking. If you have the book, make all of the usual substitutions: applesauce for oil, defatted cocoa for cocoa, ener-g egg replacer for eggs. To make it really chocolatey, I halve the sugar amount, add an extra ¼-½ c. of cocoa. I usually double the recipe because my housemates can snarf the whole cake in 12 hours (which acts as a major control on *my* consumption :-) . If you don't have the book, and want the recipe, let me know and I'll write one up and post it.
For frosting, I just mix up a little rice milk, cocoa, and powdered sugar and make a glaze, and pour it on the warm cake so it soaks in a bit.
Posted by cgibas@... (Cynthia J. Gibas) to the Fatfree Dig. Vol.12 Issue 17 Nov. 18, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.