1 1/4 c Flour (your choice)
1/3 c *Hershey’s* cocoa (try
-carob + coffee granules;
-if you like)
1 ts Baking soda
6 tb Extra light corn margarine
-or soy margarine -or-
3 tb Margarine -and-
3 tb Applesauce
1 c Sugar -or-
2/3 c Fructose
1 c Skim milk (this could
-probably be any kind of
-milk?)
1 tb Vinegar
1/2 ts Vanilla
From: baukusl@cranium.com.msu.edu
Date: Sat, 5 Mar 1994 19:17:43 GMT
Hi everyone. Here is the chocolate cake recipe I have been getting
requests for on E-Mail. Although this is lacto, it could easily be vegan.
It is very moist. I got the basis off of a *Hershey’s Cocoa* can and went
from there.
Heat oven to 350 degrees. Spray two 8″ pans with cooking spray or line
cupcake tins with liners. Stir flour, cocoa and soda together. Set aside.
Melt margarine and sugar (or fructose) together and remove from heat. Add
milk + vinegar, vanilla, and applesauce if using. Stir. Add flour
mixture. Pour into pans and bake for under 20 minutes. (Do toothpick or
spring test) TAAA-DAAAA. You are done. I will leave the frosting up to you
all. I haven’t found one that is actually low fat yet. Any suggestions?
REC.FOOD.RECIPES ARCHIVES
/CAKES
LOW-FAT
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
