|Nutritional Guidelines (per serving)|
|Servings: 24 pieces (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|*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.
- 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)
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.
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.
- 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.