I’ve had several requests over the years for my chocolate cake recipe. It’s so easy, uses only one dish to prep and bake, and is great for days when you’re out of eggs and milk. I recently discovered that Mel uses the same recipe!
Double Chocolate Snack Cake
From Betty Crocker’s New Cookbook, 1996 edition. My versions/substitutions in italics.
- 1 2/3 cups flour (whole wheat or whole wheat pastry flour, freshly ground)
- 1 cup packed brown sugar or granulated sugar (Sucanat)
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil (olive oil or coconut oil)
- 1 teaspoon vinegar (apple cider vinegar)
- 1/2 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
- Powdered sugar, if desired
- Preheat oven to 350.
- Mix dry ingredients with fork in ungreased 8 x 8 x 2 square baking pan (I use my grandmother’s old glass version).
- Stir in everything else, except chocolate chips and powdered sugar.
- Sprinkle chocolate chips over batter.
- Bake 35 – 40 minutes or until toothpick inserted in center comes out clean. Cool. Sprinkle with powdered sugar.
To balance out the nutrition content of this post, I’ll share a great new recipe I tried yesterday. I had just sprouted too many lentils and didn’t know what to do with the extras. Enter Sprout People! This recipe for is so easy–just mix and serve. I doubled it, as the recipe is for one person. Just make sure you don’t put too much mayo in, as I did last night when I was too lazy to measure it.
- 1 cup lentil sprouts
- 1/2 cup chopped parsley
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons olive oil
- 1/4 teaspoon dill weed
- 1/2 smallish red onion – chopped
- 1/2 – 1 tablespoon curry powder
- salt + pepper to taste
- 1 tomato – diced
- Mix parsley, mayo, ketchup, olive oil, dill, onion, and curry powder together. Salt & pepper to taste.
- Mix in lentils.
- Spinkle diced tomato on top and serve.
- I think this would taste great over quinoa or brown rice. It was very yummy alone and over pasta.