CHOCOLATE OIL CAKE
No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
Provided by Kristi Demanette
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
- Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 29.6 g, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 154.6 mg, Sugar 16.7 g
CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because I had someone coming for supper who-genuinely-couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds-though not in a bad way-so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 1 1/2 cups almond meal with 3/4 cup plus 1 tablespoon of all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of dinner-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Cuts into 8-12 slices
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
- Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.
EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
PEGGY'S LEMON CAKE
This was a favorite recipe in our house, given to my Mom from her best friend, Peggy Wall. They used to be school bus drivers together, and this recipe was a tried and true favorite at every bus driver potluck that I can remember...My Nana loved this recipe too, and gave out this recipe many times herself...Very simple to make, but packed with a perfect blend of sweet & tart lemony flavor!
Provided by Stacky5
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease & flour bundt cake pan.
- Mix all ingredients (except the glaze), spread in bundt cake pan, and bake for 40 to 50 minutes until lightly golden on top.
- Let cake cool JUST ENOUGH to invert it and take it out of the pan onto a serving plate. (Still warm).
- While still as warm as possible, drizzle glaze over the top and let it run down the sides.
- SIMPLE GLAZE: 1 1/2 cup powdered sugar, plus.
- the juice of 2 fresh lemons.
- Mix well. Then Drizzle over the top of the warm cake.
Nutrition Facts : Calories 710.7, Fat 39.9, SaturatedFat 6, Cholesterol 141, Sodium 682.2, Carbohydrate 80, Fiber 0.8, Sugar 59.2, Protein 9.2
PEGGY'S CHOCOLATE OIL CAKE
Steps:
- Mix 1 cocoa with water then throw it all in one big mixing bowl and mix about 3 minutes. It makes a big cake, either 3 8" layers or 1 10 x 12 pan. If you try to bake it in a 9 x 12 it will run over. You can take a half cup dough out before you bake it if you can't find a 10 x 12. I bake it in my broiler pan. Bake at 350 for almost an hour. Start checking with a toothpick after about 50 minutes. Happy Baking
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