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Ingredientes
- 1/4 c. salad oil - (about)
- 2/3 c. unsweetened cocoa - (about)
- 1 1/3 c. all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c. sugar
- 2 lrg egg whites
- 1 tsp vanilla Whipped Frosting (see recipe)
Direcciones
- Oil a metal 8-inch-square or possibly 8-inch-wide round cake pan, or possibly a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
- In a bowl, mix 2/3 c. cocoa, flour, soda, and salt.
- In another bowl with a mixer, beat to blend sugar, 1/4 c. salad oil, egg whites, vanilla, and 1 c. water. Add in flour mix; stir to mix, then beat till batter is smooth. Scrape batter into prepared pan.
- Bake in a 350 degree oven till cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 min.
- Let cold in pan on a rack for 10 min. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and throw away waxed paper. Let cold about 1 hour.
- Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.
- This recipe yields 8 servings.
- Comments: Jane Ingraham of Santa Barbara reworked her great-grandmother's recipe to lower the fat. She calls this rich, dark cake "my number one favorite dessert." Mile-high bakers need to add in an extra 2 Tbsp. all-purpose flour and decrease the sugar by 2 Tbsp..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 289 | |
| Calories from Fat 68 | 24% |
| Total Fat 7.64g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 244mg | 10% |
| Potassium 37mg | 1% |
| Total Carbs 51.27g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 31.4g | 21% |
| Protein 4.38g | 7% |
