QUICK CHOCOLATE EGGLESS CAKE

INGREDIENTS

1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar

COOKING DIRECTIONS

Preheat oven to 375°F.

Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.

Combine dry ingredients directly in the pan. Mix all the wet ingredients

In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.

Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.

Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.

COCOA GRAHAM WAFER CAKE

Cake:
INGREDIENTS

1 cup sugar
1 cup butter
4 tablespoons cocoa
2 eggs, beaten
45 graham wafer crackers (broken into 5 pieces each)

Icing:
INGREDIENTS

1 cup sugar
1 cup Crisco shortening
1 cup milk
4 1/2 tablespoons flour
1/2 teaspoon vanilla extract

Cake:
COOKING DIRECTIONS

Melt butter, adding sugar and cocoa, over medium heat. Bring to a boil, constantly stirring, until all sugar crystals are dissolved and mixture is thick. Remove from heat.

Add eggs very, very slowly, constantly stirring. While still beating, return to heat, continue to cook for 1 1/2 minutes. (Make sure to add eggs slowly in order to avoid chunks of cooked egg.)

Combine with broken pieces of graham crackers. Place in a greased 9 X 13-inch cake pan and compress very well.

Icing:
COOKING DIRECTIONS

Blend sugar and Crisco together. Bring milk and flour to a boil over medium heat until thick. Add milk and flour mixture by the teaspoonful to the Crisco and sugar mixture.

While still warm, beat on high speed while combining both ingredients. Add vanilla; continue beating until fluffy.

When done, spread the icing liberally over the cake. Place in refrigerator until completely cooled (1-2 hours).

Top with shaved chocolate.

EASY DARK CHOCOLATE CAKE

INGREDIENTS

1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

COOKING DIRECTIONS

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.

Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.