Post by wilderness on Mar 29, 2020 7:25:05 GMT -5
Chocolate Mint Crazy Cake--No Eggs, Milk, Butter-Birdy
sweetlittlebluebird.com/tag/chocolate-mint-wacky-cake/
1 1/2 cups flour (all-purpose)
3 Tbs cocoa (unsweetened)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure peppermint extract
5 Tbs vegetable oil or canola oil
1 cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
Frosting: Use your favorite chocolate, vanilla or peppermint frosting. For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry. I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect. You can do the same with a container of vanilla frosting.
TIPS:
You can double this recipe, just use a 9x13 baking pan.
Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
Mix batter in bowl to make cupcakes. Bake at 350 degrees f for approximately 13 mins. Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.
Nutrition (per serving): 1196 calories, 72.2g total fat, 6.5g saturated fat, 2431.9mg sodium, 147.7g carbohydrates, 112.3g net carbohydrates, 35.4g fiber, <1g sugar, 21.2g protein.
sweetlittlebluebird.com/tag/chocolate-mint-wacky-cake/
1 1/2 cups flour (all-purpose)
3 Tbs cocoa (unsweetened)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure peppermint extract
5 Tbs vegetable oil or canola oil
1 cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
Frosting: Use your favorite chocolate, vanilla or peppermint frosting. For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry. I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect. You can do the same with a container of vanilla frosting.
TIPS:
You can double this recipe, just use a 9x13 baking pan.
Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
Mix batter in bowl to make cupcakes. Bake at 350 degrees f for approximately 13 mins. Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.
Nutrition (per serving): 1196 calories, 72.2g total fat, 6.5g saturated fat, 2431.9mg sodium, 147.7g carbohydrates, 112.3g net carbohydrates, 35.4g fiber, <1g sugar, 21.2g protein.
