- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup veg. oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a bundt cake pan (or cake/loaf pan).
- Sift together flour, sugar, cocoa, baking soda and salt.
- In a separate bowl, mix oil, vanilla, vinegar and water.
- Pour into dry ingredients slowly and mix until smooth. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 35-45 minutes. Cake is ready when toothpick inserted in center comes out clean. Remove from oven and allow to cool.
Chocolate Glaze
1/2 cup white sugar (I used organic evaporated cane juice crystals)
3 TBS. corn starch
2 TBS. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup water
In a small saucepan mix together the sugar, cocoa powder, salt and corn starch.
Whisk in water. Slowly stir over medium heat until it boils. Turn off one minute after boiling, stir, and let cool. Pour over cake when ready.
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