Chocolate Cake (low cholesterol/egg allergy friendly)
Chocolate Cake (low cholesterol/egg allergy friendly)
1 c. flour
1 c. sugar (or baking Splenda)
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
Combine dry ingredients and then add:
1 tablespoon white vinegar
1 tsp. vanilla
1/2 c. canola oil
1 c. water
Mix until completely blended and no lumps are present. Bake 20-30 minutes at 350 degrees.
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