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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 10 servings |
||
| Calories 206 | ||
| Calories from Fat 56 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 39mg | 1% | |
| Potassium 87mg | 2% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 20.1g | ||
| Protein 2.8g | 5% | |
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/4 cup rice milk
Directions
1
Whisk dry ingredients together. Add vegetable oil and rice milk and mix with a spoon until thoroughly blended. The batter will be almost too thick to pour. Pour and spread it into a greased and sugared 9 x 9 pan. Bake for 30 minutes at 350. Cool completely and enjoy!
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Featured Reviews for This Recipe
From: Charlotte J
On May 3, 2008
No mixer required when mixing these. I'm glad I did not have to wash up any more dishes then needed. 
I found the batter was too dry and needed more liquid. So I added an egg just because it was at arms reach and another 1/4 cup milk. Which spread into the pan easier. I used Baker's Pam spray release in my pan and it worked great. That product is the next best thing to chocolate!! I adopted this chef for the Spring PAC 2008 game
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