Easiest Chocolate Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 8-or 9-inch layer cake or 24 cupcakes
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 cups cold water
- 2 cups organic cane sugar
- 2/3 cup organic canola oil
- Carbohydrate 666 g(222%)
- Fat 160 g(246%)
- Fiber 39 g(158%)
- Protein 46 g(92%)
- Saturated Fat 18 g(90%)
- Sodium 3299 mg(137%)
- Calories 4091
Preparation Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water. Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay. Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes. Cool in the pans for 10 minutes, then invert onto a wire rack to cool. Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow
Preparation Preheat the oven to 350°F. Butter and flour two 8- or 9-inch round cake pans, or place liners in 2 muffin pans for 24 cupcakes. Set aside. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, mix the vanilla extract, oil, vinegar, and cold water. Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be quite wet, but this is okay. Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 30 minutes. For cupcakes, the baking time is 24 to 26 minutes. Cool in the pans for 10 minutes, then invert onto a wire rack to cool. Reprinted with permission from Organic and Chic by Sarah Magid, (C) 2009 William Morrow
