| 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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