Yield: 1 Servings
|⅓ cup||Unsweetened Cocoa Powder|
|1 teaspoon||Baking Soda|
|½ cup||Vegetable Oil|
|1 cup||Old Water -- or brewed|
|2 teaspoons||Vanilla Extract -- (pure)|
Preheat oven to 375.
Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or 9-inch round cake pan. In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir in quickly. There will be pale swirls in the batter where the vinegar is reacting with the baking soda. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25 to 30 minutes.
Per 2-inch piece: 237 cal, 3. 3 g protein, 15. 4 g fat, 27. 3 g carbohydrate, 100 mg sodium, 1 mg cholesterol.
To top the cake, I pureed a bag of (thawed) frozen raspberries and added a few drops of lemon juice, then strained through a seive. I was going to sprinkle some powdered sugar on top, but I realized I didn't have any *yikes*, so i just mixed in a little regular sugar. I spooned a little of this on top of each piece of cake (as well as underneath it), and then sprinkled fresh raspberries on top. It was wonderful. The color of the pureed raspberries alone is enough to make me love this dessert. The cake was great too-- wonderfully dark and moist. A perfect contrast to the tartness of the berries.
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