| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cake, Low fat | 12 | servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| Plus extra for preparing pan | ||
| 1 | c | All-purpose flour |
| Plus extra for preparing pan | ||
| 1 | c | Sugar |
| 2 1/2 | tb | Unsweetened cocoa powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Egg; lightly beaten | |
| 1/2 | ts | Vanilla extract |
| 1 1/2 | ts | Fresh lemon juice |
| 1/2 | c | Skim milk |
| Confectioner's sugar; sifted, optional |
INSTRUCTIONS
1. Position rack in the centre of the oven and preheat oven to 325 degrees F. 2. Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out the excess. 3. Sift together sugar, flour, cocoa, baking soda, and salt into a large mixing bowl. 4. In a small bowl whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the flour-cocoa mixture and stir until smooth. 5. Turn batter out into the prepared pan. Bake for 30 to 35 minutes, or until center springs back when pressed lightly and a toothpick inserted in the centre comes out clean. 6. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen the sides from the pan. Invert onto the rack, lift off pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners' sugar if desired. Serves 12. NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> January 1999. Recipe by: Eating Well Cookbook, p. 201 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 16, 1999, converted by MM_Buster v2.0l.
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