Moist Eggless Chocolate Cake Food

MOIST EGGLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan.
• In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Add all the wet ingredients one by one.
• Use a wooden spatula to mix all the ingredients (you can also use an electric mixer, beat on low speed for 2-3 minutes until all ingredients are combined).
• Pour the batter in the prepared pan. Spread the batter evenly.
• Bake for about 30 min. Insert toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean.
• Let the cake cool completely at room temperature before frosting.
• For frosting: In a medium size bowl add all ingredients. On low speed of electric mixer, carefully beat the ingredients until you reach spreadable consistency. Spread the frosting onto the cake and keep it in your fridge at least one hour before serving.

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

EGGLESS MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, sugar, cocoa powder, baking soda and salt in a bowl and mix well.
• Make three holes in mixture for next three liquid ingredients.
• Pour vanilla into 1st hole, vinegar into 2nd and oil into 3rd.
• Pour cold water over all.
• Mix with fork or wire wisk just until well blended.
• Pour into two 9 inch pans coated with cooking spray.
• Bake for 25 - 30 minutes.
• Cool completely in pans on a wire rack.

SUPER MOIST CHOCOLATE CAKE

Steps:

• Mix together dry ingredients.
• Combine wet ingredients in a separate bowl.
• Combine dry and wet ingredients together (I gently whisk them together with a fork).
• Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
• Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
• Set aside to cool before frosting.
• To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
• Stir in vanilla extract and cocoa powder.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

EGGLESS CHOCOLATE CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.