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- Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes
- Subject: LACTO/Low Fat: Chocolate Cake
- Message-ID: <baukusl.83.2D78D6AF@cranium.com.msu.edu>
- Sender: news@gpu.utcc.utoronto.ca (USENET)
- Date: Sat, 5 Mar 1994 19:17:43 GMT
- Approved: sridhar@asuvax.eas.asu.edu
- Archive-Name: lacto/chocolate-cake-hershey
-
-
- Hi everyone. Here is the chocolate cake recipe I have been getting requests
- for on E-Mail. Although this is lacto, it could easily be vegan. It is very
- moist. I got the basis off of a *Hershey's Cocoa* can and went from there.
-
-
- *Hershey's* modified Chocolate Cake
-
- 1 1/4 cups flour (your choice)
- 1/3 cup *Hershey's* cocoa (try carob + coffee granules, if you like)
- 1 tsp baking soda
- 6 tablespoons extra light corn margarine or soy margarine OR 3
- tablespoons of margarine and 3 tablespoons of applesauce.
- 1 cup sugar or 2/3 cup Fructose
- 1 cup skim milk (this could probably be any kind of milk?)
- 1 tablespoon of vinegar
- 1/2 teaspoon of vanilla
-
- Heat oven to 350 degrees. Spray two 8" pans with cooking spray or line
- cupcake tins with liners.
-
- Stir flour, cocoa and soda together. Set aside. Melt margarine and sugar (or
- fructose) together and remove from heat. Add milk + vinegar, vanilla, and
- applesauce if using. Stir. Add flour mixture. Pour into pans and bake for
- under 20 minutes. (Do toothpick or spring test) TAAA-DAAAA. You are done.
- I will leave the frosting up to you all. I haven't found one that is actually
- low fat yet. Any suggestions?
-
- ENJOY!
- -Lori
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