Eggless Chocolate Cake I Recipes

Steps:

• 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
• 2. Grease, line and grease two 9- inch layer cake tins.
• 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
• 4. Melt margarine. Cool.
• 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
• 6. Add liquid ingredients to dry ingredients.
• 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
• 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
• 10. cool cake for 10- 20 minutes before turning out.

Steps:

• Coat 10 inch tube pan woth non-stick baking spra and dust with 1 Tbsp cocoa - set aside.
• In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. In another bowl, combine the coffee, oil, vinegar, and vanilla.
• Stir into dry ingredients just until combined.
• Pour into prepared pan.
• Bake at 350*F for 40-50 minutes, or until toothpick inserted nea center comes out clean.
• Cool for 10 minutes before removing from pan to wire rack to cool completely.
• In microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
• Drizzle over cake.

Steps:

• Sift dry ingredients together.
• Beat in other ingredients and mix til smooth.
• Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.
• Frost with favorite of choice.

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

Steps:

• Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
• Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
• Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
• To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Steps:

• Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
• *Do not use self-rising flour in this recipe.
• Note: Cake can be mixed in bowl if desired.

Steps:

• Heat oven to 350 degrees.
• Sift all dry ingredients into a large bowl.
• Add vinegar to water and mix into dry ingredients.
• Add margarine and vanilla, mix again.
• Grease a 9 x 13" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan.
• Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.