| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Vegtime1 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Unbleached all-purpose flour |
| 1 |
c |
Granulated sugar |
| 1/4 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Mayonnaise; soy mayonnaise or |
|
|
Eggless substitute |
| 1 |
c |
Warm water |
| 1 |
ts |
Vanilla extract |
|
|
Confectioners' sugar for dusting |
| 12 |
|
SERVINGS OVO-LACTO/VEGAN |
INSTRUCTIONS
We top the cake with a dusting of confectioners' sugar, but you also
can use whipped cream or nondairy topping.
Preheat oven to 350 degrees. Grease an 8-inch square cake pan and set
aside. Set aside. In medium bowl, mix flour, sugar, cocoa, baking
soda and salt. In large bowl, mix mayonnaise, warm water and vanilla.
Add dry ingredients and beat with an electric mixer on low speed
until smooth. Pour batter into prepared pan. Bake until a toothpick
inserted into the cake comes out clean, about 35 minutes. Remove to
wire rack and let cool.
Just before serving, dust top with confectioners' sugar.
PER SERVING: 279 CAL.; 3G PROT.; 1 So TOTAL FAT (2GSAT. FAT): 34G
CARB.; 11MG CHOL.; 413MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 49
Converted by MM_Buster v2.0l.
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