Diana's Desserts - www.dianasdesserts.com

Eggless Chocolate Cake

Servings: 6-7
This light eggless cake is best eaten after being refrigerated for a few hours. My mom used to make it and refrigerate it for the next day and it always tasted great.

1 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 tbsp. cocoa powder
1 1/2 tsp. drinking chocolate
1/2 cup vegetable oil
3/4 cup castor sugar (superfine or granulated sugar will work also)
1 tsp. vanilla essence
Approximately 150 ml (5 oz.) aerated water* (use the amount which would make the batter smooth)

Aerated water is distilled water or carbonated water.

Sieve the first 4 ingredients. Mix oil and castor sugar and beat until light and fluffy. Add cocoa powder to the flour mixture and mix. Add the aerated water and make a soft batter. Add the drinking chocolate and beat well.

Grease a cake mould and dust with a little flour. Pour the mixture into the mould and bake at 350 degrees F/180 degrees C. for 30-40 minutes.

Makes 6-7 servings.

Source: family recipe
Submitted By: Sahiba
Date: May 19, 2006