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Name: Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Salt; 1 ts Baking soda; 2 1/2 tb Unsweetened cocoa powder; 1/2 c Skim milk; 1 c Sugar; 1 Egg lightly beaten; 1/2 ts Vanilla extract; 1 1/2 ts Fresh Lemon Juice; Plus extra for preparing pan; 1 c All-purpose flour; Plus extra for preparing pan; 1 tb Vegetable oil

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INGREDIENTS

1/2 ts Salt
1 ts Baking soda
2 1/2 tb Unsweetened cocoa powder
1/2 c Skim milk
1 c Sugar
1 Egg ; lightly beaten
1/2 ts Vanilla extract
1 1/2 ts Fresh Lemon Juice
Plus extra for preparing pan
1 c All-purpose flour
Plus extra for preparing pan
1 tb Vegetable oil

Servings

INSTRUCTIONS

1. Position rack in the centre of the oven and preheat oven to 325 degrees F. 2. Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out the excess. 3. Sift together sugar, flour, cocoa, baking soda, and salt into a large mixing bowl. 4. In a small bowl whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the flour-cocoa mixture and stir until smooth. 5. Turn batter out into the prepared pan. Bake for 30 to 35 minutes, or until center springs back when pressed lightly and a toothpick inserted in the centre comes out clean. 6. Cool the cake upright on a wire rack for 10 minutes. With a knife, loosen the sides from the pan. Invert onto the rack, lift off pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners sugar if desired. Serves 12. NOTES : Formatted in MasterCook 4 by Ellen Pickett January 1999. Recipe by: Eating Well Cookbook, p. 201 Posted to EAT-LF Digest by "Ellen Pickett" on Jun 16, 1999,

NOTES

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Chocolate Cake

1/2 ts Salt
1 ts Baking soda
2 1/2 tb Unsweetened cocoa powder
1/2 c Skim milk
1 c Sugar
1 Egg lightly beaten
1/2 ts Vanilla extract
1 1/2 ts Fresh Lemon Juice
 Plus extra for preparing pan
1 c All-purpose flour
 Plus extra for preparing pan
1 tb Vegetable oil

1. Position rack in the centre of the oven and preheat oven to 325  degrees F.    2. Brush the inside of an 8-inch square cake pan with oil and sprinkle  flour over the pan. Tap out the excess.    3. Sift together sugar, flour, cocoa, baking soda, and salt into a  large mixing bowl.    4. In a small bowl whisk together egg, oil and vanilla. Stir lemon  juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water.  Pour into the flour-cocoa mixture and stir until smooth.    5. Turn batter out into the prepared pan. Bake for 30 to 35 minutes,  or until center springs back when pressed lightly and a toothpick  inserted in the centre comes out clean.    6. Cool the cake upright on a wire rack for 10 minutes. With a knife,  loosen the sides from the pan. Invert onto the rack, lift off pan and  let cool completely. Place on a serving dish. Top with a light  dusting of confectioners sugar if desired. Serves 12.    NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>  January 1999.    Recipe by: Eating Well Cookbook, p. 201    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun  16, 1999,

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 12 servings

Calories: 253
Calories from Fat: 13 (5%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 18mg		6 %
Sodium 254mg		9 %
Potassium 66.8mg		2 %
Total Carbohydrate 59.3g		17 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 58.8g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 253

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