Phyllis, from One Tree Point...

Crazy Chocolate Cake


This cake has no eggs no butter so must be healthy especially if you have a dairy intolerance, it is so versatile, I use for desserts by cutting into triangles, dusting with icing sugar, topping with boysenberries, then topping with cream & a drizzle of chocolate icecream topping, looks so proffessional, also add chocolate chips & cook as double chocolate muffins, cup cakes. Plus it keeps moist if it doesn't get eaten all at once

3 Votes Since August 31st
 

Ingredients

  • 1 1/2 cups flour (I use self raising,as well as baking soda)
  • 2 tb sp cocoa
  • 1 teasp each cinnamon, ginger, salt, baking soda
  • 1 cup sugar
  • 1/2 cup oil
  • 2 tb sp vinegar
  • 1 teasp vanila
  • 3/4 cup water

Directions

  1. Line a 20cm baking tin with baking paper, or grease muffin tins (depending on how you are going to use this recipe)
  2. Measure first six ingredients & sift into mixing bowls,
  3. add sugar, & toss to mix,
  4. add the rest of the ingredients without mixing until all are added,
  5. mix well with a fork until smooth,
  6. pour into prepared tin & bake 190 deg for 30 - 40 min or until springy
  7. ie muffins or cup cakes won't take as long
Serves Amount Cooking Time Prep Time
4 - 6 8 muffins or cup cake 20 - 30 mins 5 - 6 mins

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