Chocolate Snack Cake
1 1/2 cups all-purpose flour*
1 cup
sugar 1/4 cup
baking cocoa 1 teaspoon
baking soda 1/2 teaspoon
salt 1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon
vanilla 1 cup cold water
Ice cream or whipped cream, if desired
Heat oven to 350 degrees.
Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. In a small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and oil into flour mixture about 1 minute or until well blended. Immediately pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.
*Do not use self-rising flour.
To make Chocolate Chip Snack Cake, make as directed and pour into pan. Sprinkle with 1/3 cup miniature semi-sweet chocolate chips and 3 tablespoons sugar. Bake as directed.
As prepared, each serving contains 230 calories, 10g total fat, 0mg cholesterol, 310mg sodium, 37g total carbohydrate and 3g protein.
