Preheat over to 190 Celcius (360? F). Grease and flower a 20cm cake tine. In a mixing bow combine flour, sugar, cocoa, bicarbonate soda and salt. Make sure you get all the lumps out of the cocoa. Make a well in the center of the dry ingredients and add vanilla, vinegar and apple sauce. Gradually stir in water. Avoid over stirring. Bake for 30 minutes or until a toothpick comes out clean. Cool in tin on rack for 10 minutes then transfer cake to the rack to cool. Sift icing sugar over top and serve. Will freeze well. Notes: Using apple sauce seems to increase the cooking time so you may need up to 50 minutes to get it cooked through. Try to avoid over cooking as the cake is yummiest when still moist and is fairly boring when dry through. For that special treat, add grated chocolate to the mixture before cooking. Raises the fat content but we all need those special times. Posted to fatfree digest by Jacinta Alice RICHARDSON
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 1|
|Calories from Fat: 28 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1428.2mg||49 %|
|Potassium 535.3mg||14 %|
|Total Carbohydrate 490.7g||144 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 482.7g|
|Protein 21g||30 %|
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Calories per serving: 2053
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