INGREDIENTS

INSTRUCTIONS

Preheat oven to 375.  Sift together flour, cocoa, baking soda, salt,
and sugar into an  ungreased 8-inch square or 9-inch round cake pan. In
a 2-cup  measuring cup, measure and mix together the oil, water or
coffee, and  vanilla. Pour the liquid ingredients into the baking pan
and mix the  batter with a fork or small whisk.  When the batter is
smooth, add  the vinegar and stir in quickly. There will be pale swirls
in the  batter where the vinegar is reacting with the baking soda.
Stir just  until the vinegar is evenly distributed throughout the
batter. Bake  for 25 to 30 minutes.  Per 2-inch piece:  237 cal, 3.  3
g protein, 15.  4 g fat, 27. 3 g  carbohydrate, 100 mg sodium, 1 mg
cholesterol.  To top the cake, I pureed a bag of (thawed) frozen
raspberries and  added a few drops of lemon juice, then strained
through a seive. I  was going to sprinkle some powdered sugar on top,
but I realized I  didn't have any yikes, so i just mixed in a little
regular sugar. I  spooned a little of this on top of each piece of cake
(as well as  underneath it), and then sprinkled fresh raspberries on
top.  It was  wonderful. The color of the pureed raspberries alone is
enough to  make me love this dessert. The cake was great too--
wonderfully dark  and moist. A perfect contrast to the tartness of the
berries.  Recipe By     :  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2491
Calories From Fat: 1012
Total Fat: 114.8g
Cholesterol: 0mg
Sodium: 2435.5mg
Potassium: 653.4mg
Carbohydrates: 359.7g
Fiber: 14.6g
Sugar: 200.6g
Protein: 25g