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Nutrition Facts

Serving Size 1 (121g)

Recipe makes 10 servings

Calories 252
Calories from Fat 103 (40%)
Amount Per Serving %DV
Total Fat 11.5g 17%
Saturated Fat 1.7g 8%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 244mg 10%
Potassium 65mg 1%
Total Carbohydrate 36.0g 11%
Dietary Fiber 1.5g 5%
Sugars 20.2g
Protein 2.5g 5%

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Six-Minute Chocolate Cake

Recipe #133387 | 31 min | 6 min prep | add private note
Missy Wombat

By: Missy Wombat
Aug 15, 2005

A Moosewood recipe. I usually make this without the glaze when the kids are requesting chocolate cake and they actually deserve a treat for dessert but I want something that doesn't require too much effort. And its great when you have run out of eggs!

SERVES 10 -12 , 1 9 inch round cake (change servings and units)

Ingredients

Cake

Glaze

Directions

  1. 1
    Preheat the oven to 375°F.
  2. 2
    Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
  3. 3
    In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
  4. 4
    Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
  5. 5
    When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
  6. 6
    Bake for 25-30 minutes. Set aside the cake to cool.
  7. 7
    If you are making the glaze, reset the oven to 300°F.
  8. 8
    Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
  9. 9
    Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

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Featured Reviews for This Recipe

From: Chef #1382132

On Sep 13, 2009

My family's all time favourite cake! I have been making it for every birthday cake for about 14 years now. When you mix it in the pan, it is meant to be frosted and served out of the pan, but It comes out of the pan perfectly when you mix in a bowl and use non-stick spray, just like 48099 says. I have also used plain apple sauce for half the oil and you would never know it! We are now spoiled to other chocolate cakes because there is rarely one as moist and genuinely as chocolately as this one!

0 people found this review helpful

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  • From: Chef #480099

    On Apr 8, 2007

    2 people found this review helpful

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  • From: Maeven6

    On Oct 25, 2006

    This was a great simple cake. I made it in a separate bowl and sprayed the 9x13. It was still sticking to the bottome but who cares!!! It was great and I hate icing so it was eaten all as it was out of the overn .... yes, warm.

    2 people found this review helpful

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  • From: Lonia

    On Jan 9, 2006

    This was indeed a very easy cake to make. It had a nice texture and it was great tasting as well. I rated it four because it was difficult to remove from the pan; I decided not to bother. I made a cream cheese frosting for it and served it from the pan it was cooked in. If you like chocolate give this one a try. You won't notice the cake is eggless.

    3 people found this review helpful

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  • Read all 7 reviews

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