Recipe 55 - Wet Chocolate Cake (no eggs)
Recipe 55 - Wet Chocolate Cake (no eggs)
(by Shirley McNevich)
3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
2 TBSP cider vinegar
2 tsp. vanilla
2/3 cup canola oil
2 cups cold water
In a mixer, combine canola oil, sugar, vinegar, vanilla, baking soda, salt, cocoa. Mix until smooth. Add cold water slowly. Add flour a little at a time. Mix until smooth. Pour in a greased and floured cake pan 9 x 13 x 2. Bake at 350 degrees for 35 minutes. Test with a toothpick for doneness.
Icing:
1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margarine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.
For chocolate frosting, add 2 level TBSP Hershey's Cocoa.
Continue to:
Other Recipes:
- 64 - Raisin Cake
- 14 - Sugar Cookies (drop cookies or cutouts)
- 121 - Hard Sugar Cookies
- 69 - Ham Loaf
- 166 - Pecan Pie Cake
- 8 - Potato Salad
About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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