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Old 09-15-2012, 05:07 AM
 
Location: the AZ desert
5,037 posts, read 7,758,830 times
Reputation: 8256

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Easy Chocolate Cake

1-1/2 c. sugar
1/2 c. cocoa
1-1/2 tsp. baking soda
2 c. flour
3/4 tsp. salt
1-1/2 tsp. vanilla
3/4 c. vegetable oil
1-1/2 c. water
1-1/2 tsp. vinegar

Optional: Frosting of your choice or powdered sugar

Preheat oven to 350. In an UNgreased 9 x 13 baking pan, sift* all dry ingredients. Add the liquids and stir until just blended. Bake for 25 minutes.

This is a very moist cake, so I usually serve it right from the pan. (You have to be very careful removing it from the pan otherwise, so it doesn't fall apart.) It's also rather rich, so my topping of choice is powdered sugar rather than frosting.

*Sift - If you don't have a sifter, simply add the dry ingredients to the pan and whisk together, using a wire whisk. The idea is to add air and make it fluffier.

Last edited by Beretta; 02-06-2014 at 06:30 PM.. Reason: corrected baking soda amount
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Old 09-15-2012, 08:25 PM
 
1,468 posts, read 1,713,962 times
Reputation: 584
I've never seen a chocolate cake with that few ingredients. Thanks for the recipe!
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Old 09-16-2012, 01:45 AM
 
Location: the AZ desert
5,037 posts, read 7,758,830 times
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You're very welcome. It's my fav chocolate cake recipe because it contains no dairy ingredients and yet is so yummy. Enjoy!
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Old 02-05-2014, 06:24 PM
 
1 posts, read 1,116 times
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am i supposed to use unsweetened cocoa or sweetened? I used unsweetened and it taste really funny
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Old 02-05-2014, 06:35 PM
 
Location: Georgia, USA
23,440 posts, read 28,297,785 times
Reputation: 29041
Quote:
Originally Posted by CheyDee View Post
Easy Chocolate Cake

1-1/2 c. sugar
1/2 c. cocoa
1-1/2 tsp. baking soda
2 c. flour
3/4 tsp. salt
1-1/2 tsp. vanilla
3/4 c. vegetable oil
1-1/2 c. water
1-1/2 tsp. vinegar

Optional: Frosting of your choice or powdered sugar

Preheat oven to 350. In an UNgreased 9 x 13 baking pan, sift* all dry ingredients. Add the liquids and stir until just blended. Bake for 25 minutes.

This is a very moist cake, so I usually serve it right from the pan. (You have to be very careful removing it from the pan otherwise, so it doesn't fall apart.) It's also rather rich, so my topping of choice is powdered sugar rather than frosting.

*Sift - If you don't have a sifter, simply add the dry ingredients to the pan and whisk together, using a wire whisk. The idea is to add air and make it fluffier.
I have never seen a cake recipe that uses that much baking soda. Should it be 1 1/2 teaspoons perhaps? If Ariana used that much, no wonder it tasted funny!

Last edited by Beretta; 02-06-2014 at 07:07 PM..
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Old 02-05-2014, 07:03 PM
 
Location: the AZ desert
5,037 posts, read 7,758,830 times
Reputation: 8256
Quote:
Originally Posted by ariana_heitkamp View Post
am i supposed to use unsweetened cocoa or sweetened? I used unsweetened and it taste really funny
Quote:
Originally Posted by suzy_q2010 View Post
I have never seen a cake recipe that uses that much baking soda. Should it be 1 1/2 teaspoons perhaps? If Ariana used that much, no wonder it tasted funny!
Yikes! Good catch, Suzy. Yes, it should have said 1.5 tsp of baking soda. I'm so sorry, Ariana.

I always use unsweetened cocoa.
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Old 02-05-2014, 07:54 PM
 
Location: Georgia, USA
23,440 posts, read 28,297,785 times
Reputation: 29041
It sounds good, though. It'll be on my list to try. I'm a chocoholic!
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Old 02-12-2014, 11:59 PM
 
134 posts, read 129,314 times
Reputation: 271
It's a depression-era recipe, it's really great.
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Old 02-13-2014, 01:54 PM
 
Location: Islip,NY
17,486 posts, read 20,952,697 times
Reputation: 18358
Sounds really simple thanks for sharing. I will have to make this soon.
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