Low-Calorie Chocolate Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| All purpose flour | 3 Cup(16 tbs) | |
| Sugar | 1/2 Cup(16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup(16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Water | 2 Cup(16 tbs) | |
| White vinegar | 2 Tablespoon | |
| 4 teaspoons chocolate syrup | ||
| Vanilla | 2 Teaspoon | |
| Sugar | 1/3 Cup(16 tbs) | |
| Margarine | 3/4 Cup(16 tbs) | |
| Vegetable oil | 2 Teaspoon | |
Directions
Preheat oven to 350°.
Mix flour, sugar, cocoa, baking soda and salt; set aside.
Mix water, vinegar, syrup and vanilla in a separate bowl; set aside.
Cream sugar, margarine and vegetable oil in a large mixing bowl until fluffy.
Alternate adding the dry and wet mixtures to the sugar and vegetable oil, beating well.
Spray a Bundt pan with nonstick spray.
Pour batter into Bundt pan, and bake 40 minutes.
Mix flour, sugar, cocoa, baking soda and salt; set aside.
Mix water, vinegar, syrup and vanilla in a separate bowl; set aside.
Cream sugar, margarine and vegetable oil in a large mixing bowl until fluffy.
Alternate adding the dry and wet mixtures to the sugar and vegetable oil, beating well.
Spray a Bundt pan with nonstick spray.
Pour batter into Bundt pan, and bake 40 minutes.
Chef
