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holy crapola!
Jan. 9th, 2005 12:16 pmThis recipe actually works:
Mountain High Chocolate Cake
Preparation Time: 7 minutes
Baking Time: 25 to 30 minutes
The best thing about this recipe is what it doesn't have. It doesn't have eggs, milk, cholesterol, a mixing bowl to clean, or a pan to oil. It does deliver a delicious, dark chocolate cake. If you desire, serve the cake topped with a dollop of applesauce, and you'll have created a rustic version of the famous German Sacher torte.
1 ½ cups unbleached white flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 ¼ cups water
¼ cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons plain red or white vinegar
Preheat the oven to 375 degrees F.
1. In a baking pan (9-inch round, 8-inch square, or 9X6-inch rectangle, combine the flour, cocoa, baking soda, salt, and sugar.
2. In a small bowl, combine the water, oil, and vanilla. Pour the liquid into the dry ingredients, and whisk with a fork to combine. Add the vinegar, and stir just until the vinegar is distributed around the batter. (There will be color variations in the batter from the reaction between the vinegar and baking soda.)
3. Bake for 25 to 30 minutes. Remove from the oven, and call your friends.
Yield: 8 servings.
From Student's Vegetarian Cookbook, Carole Raymond.
It's a big scary when you mix in the vinegar. And it smells vinegar-y at first and when you bake it. But once you cool it off, stick it in the fridge, and then bring it back out, you would never know vinegar went into the batter. I'm enjoying a moist, chocolate slice now with some freshly brewed coffee. Ah. Heaven. I'm wondering if lemon juice would work as well as vinegar and maybe impart a slightly lemony taste to the cake....
Mountain High Chocolate Cake
Preparation Time: 7 minutes
Baking Time: 25 to 30 minutes
The best thing about this recipe is what it doesn't have. It doesn't have eggs, milk, cholesterol, a mixing bowl to clean, or a pan to oil. It does deliver a delicious, dark chocolate cake. If you desire, serve the cake topped with a dollop of applesauce, and you'll have created a rustic version of the famous German Sacher torte.
1 ½ cups unbleached white flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
1 ¼ cups water
¼ cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons plain red or white vinegar
Preheat the oven to 375 degrees F.
1. In a baking pan (9-inch round, 8-inch square, or 9X6-inch rectangle, combine the flour, cocoa, baking soda, salt, and sugar.
2. In a small bowl, combine the water, oil, and vanilla. Pour the liquid into the dry ingredients, and whisk with a fork to combine. Add the vinegar, and stir just until the vinegar is distributed around the batter. (There will be color variations in the batter from the reaction between the vinegar and baking soda.)
3. Bake for 25 to 30 minutes. Remove from the oven, and call your friends.
Yield: 8 servings.
From Student's Vegetarian Cookbook, Carole Raymond.
It's a big scary when you mix in the vinegar. And it smells vinegar-y at first and when you bake it. But once you cool it off, stick it in the fridge, and then bring it back out, you would never know vinegar went into the batter. I'm enjoying a moist, chocolate slice now with some freshly brewed coffee. Ah. Heaven. I'm wondering if lemon juice would work as well as vinegar and maybe impart a slightly lemony taste to the cake....
