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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Moist low-fat chocolate cake. Recipe from Peggy Weed of Cheshire, Connecticut . Ingredients:
1 tablespoon plus 1/2 cup baking cocoa, divided |
3 c all-purpose flour |
2 c sugar |
2 t baking soda |
1 t salt |
1/4 t cinnamon |
2 c cold brewed coffee |
1/3 c canola oil |
2 t white vinegar |
2 t vanilla extract |
1/2 c semisweet chocolate chips |
1/2 t shortening |
Directions:
1. Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside.
2. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa.
3. Stir to blend well.
4. In another bowl, combine the coffee, oil, vinegar and vanilla.
5. Stir into dry ingredients just until combined.
6. Pour into prepared pan.
7. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
10. Drizzle over cake.
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