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 Post subject: Wacky Chocolate Cake
PostPosted: Sun Mar 27, 2005 6:18 pm 
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Joined: Wed Mar 23, 2005 7:43 pm
Posts: 58
Location: nova scotia
Wacky Chocolate Cake
(egg and milk free)

1 1/2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
3 Tbsp cocoa powder

1 tsp vanilla
1 Tbsp vinegar
5 Tbsp oil
1 cup cold water

Preheat oven to 350. Sift dry ingred. into mixing bowl. Add vanilla, vinegar, oil and water together and mix with dry ingredients; pour into greased (parchment paper works well) 9 inch square pan. Bake for 25 to 30 minutes.

(Food Allergy News Cookbook)
I usually double this and put in a rectangular baking pan. Enjoy!


Last edited by bev on Tue Jul 05, 2005 12:04 pm, edited 1 time in total.

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 Post subject:
PostPosted: Mon Mar 28, 2005 11:20 am 
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Joined: Mon Mar 14, 2005 12:51 pm
Posts: 50
Location: Alberta, Canada
Thanks again!!
Robin


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 Post subject: Wacky Cake Variations
PostPosted: Wed Jun 01, 2005 4:17 pm 
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Joined: Wed Jun 01, 2005 11:54 am
Posts: 1
Location: BC
Wacky Chocolate cake is one of our family favorites! When my friend found out her daughter was allergic to eggs I passed it on to her. She got creative, her variations are included below. My husband loves chocolate cake, he can have his cake and eat it too, as this one falls in the low fat, low cholesterol category also! :lol:

Variations:
- Add 1 tsp. chocolate extract or flavoring for a richer chocolate flavor.
- Use the cake for the base of a Black Forest Cake. Add 1 tsp of cherry extract.
- Omit cocoa, add 1-2 tsp of extract or flavor of your choice. Examples: lemon, orange, peach, banana, caramel, butter, cherry, strawberry, almond, mango, raspberry, butter pecan, maple, peppermint, rum. The varieties and combinations are endless.
- serve cake with fruit and whip cream.
- omit cocoa, add 1 tsp cinnamon, 1/4 tsp ground cloves, and a pinch of nutmeg for a spice cake
- use heart healthy grape seed oil, lowers the bad cholesterol, raises the good

Enjoy! :)


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