Monday, October 18, 2010


This chocolate cake is a family favorite...and even more important it's egg-less! Our little granddaughter has a egg allergy and so everything MUST be made without the little chicken delights.

But you don't have to give up wonderful old fashion chocolate cake with peanut butter frosting.

Even though I stress a low sugar/refined flour diet every now and then you just get the craving for something that takes us back to the way things were at Grandma's house.
There is nothing wrong with that as long as your stomach can handle it! However there are ways to make it closer to your natural/organic foods diet...I am actually going to try making this in with whole wheat pastry flour and stevia the next time...but the one baking right now in the over is just a simple cake to bring back the memories and my son asked for it last night! :)

Here is the basic recipe...I suggest you try "tweeking" it to your liking...

Sift together:
3 cups unbleached flour
2 cups sugar
6 tbls dry cocoa
2 tsp baking soda
1 tsp salt

Add and beat for 2 minutes with dry ingredents:
2/3 cup veg. oil
2 tbls vinegar
2 cups cold water

Pour into a greased 9x12 inch pan
Bake on 350 for 35-40 minutes


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