Nutritional Guidelines (per serving) | |
---|---|
194 | Calories |
11g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 24 pieces (24 servings) | |
Amount per serving | |
Calories | 194 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 279mg | 12% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 3% |
Protein 2g | |
Calcium 20mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season.
Ingredients
- 3 cups flour (all-purpose)
- 2 tsp. baking soda
- 6 tbsp. cocoa powder
- 1 tsp. salt
- 2 cups sugar (granulated)
- 3 tbsp. white vinegar
- 2 tsp. vanilla extract
- 3/4 cup vegetable oil
- 2 cups water (cold)
- Optional: 1 cup nuts (chopped)
- For dusting: sugar (confectioners)
Steps to Make It
-
Sift the flour, baking soda, cocoa powder, and salt into a mixing bowl and mix using a whisk.
-
In a separate bowl, combine the sugar, vinegar, vanilla extract, vegetable oil, and water. Whisk together until the sugar is dissolved and the wet ingredients are combined.
-
Add the dry ingredients to the wet ingredients and mix until incorporated and a smooth batter forms. Mix in the chopped nuts if using.
-
Preheat the oven to 350 F.
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Lightly oil a 9 x 13 baking pan or spray with cooking spray to prevent sticking. Pour the batter and smooth the top with a spatula.
-
Bake in a preheated 350 F oven for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean.
-
When the cake has cooled, serve with a dusting of confectioners sugar and enjoy.
Recipe Variation
- This recipe can also be used to make cupcakes. It will yield approximately 24 regular cupcakes or 48 mini cupcakes. For cupcakes, reduce the baking time to 20 minutes.