|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||5%|
|*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.|
This easy chocolate cake is a wacky cake because it's made without eggs. It's almost too easy to be true! Briefly mix the ingredients with a spoon, pour the batter into the pan, and bake!
Spread a chocolate or vanilla frosting over the cake and sprinkle it with pecans, if desired, or sift powdered sugar over the cooled cake.
This is an 8-inch cake, the perfect size for most families.
- 1 1/2 cups unbleached all-purpose flour
- 1 cup sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable oil (neutral flavor, such as corn oil or canola)
- 1 cup cold water
Grease and flour an 8-inch square baking pan. Heat the oven to 350° F (180° C/Gas 4).
In a large mixing bowl, combine the flour, sugar, cocoa, soda, and salt. Whisk or stir to blend thoroughly.
Make three wells in the flour mixture.
In one put the vanilla; in another the vinegar, and in the third the vegetable oil.
Pour the cold water over the mixture and stir until moistened.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until it springs back when touched lightly.
Frost with chocolate frosting or your favorite icing or glaze. Or sift powdered sugar over the cake and enjoy!