| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
All purpose flour |
| 1 |
c |
Packed light brown sugar |
| 1/4 |
c |
Cocoa |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
c |
Mashed ripe banana; (about 1 large) |
| 1/3 |
c |
Vegetable oil |
| 1 |
ts |
White vinegar |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
From Hershey's Chocolate Lover's Cookbook.
This is the easiest recipe I have! It's parev and uses no eggs! No mixer is
needed, just a wooden spoon!
Heat oven to 350 degrees F. In large bowl, stir together flour, brown
sugar, cocoa, baking soda and salt. Add water, banana, oil, vinegar and
vanilla. Stir until smooth. Pour batter into ungreased 8 inch square baking
pan. Bake 35 - 40 minutes or until wooden pick inserted into centre comes
out clean. Serve warm or cool. Makes 9 - 12 servings. (You may sprinkle
with icing sugar when cooled, or even frost the cake, but it really doesn't
need anything!)
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Aug 10,
1998, converted by MM_Buster v2.0l.
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