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Eggless Chocolate Cake
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
14 Servings
Prep: 15 min. Bake: 40 min. + cooling
Ingredients
1 tablespoon plus 1/2 cup baking cocoa,
divided
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cold brewed coffee
1/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup
semisweet chocolate chips
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1/2 teaspoon shortening
Directions
Coat a 10-in. fluted tube pan with cooking spray and dust with 1
tablespoon cocoa; set aside. In a large bowl, combine the flour,
sugar, baking soda, salt, cinnamon and remaining cocoa. In another
bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry
ingredients just until combined. Pour into prepared pan.
Bake at 350° for 40-50 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely. In a microwave or heavy
saucepan, melt chocolate chips and shortening; stir until smooth.
Drizzle over cake. Yield: 14 servings.
© Taste of Home 2009
2 of 2
Eggless Chocolate Cake
(continued)
Nutrition Facts:
One piece equals 295 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 355 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2009