Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Double chocolate cake topped with chocolate frosting and sprinkled with powdered sugar.
Heat oven to 325°F. Combine flour, sugar, chocolate chunks, cocoa, baking soda and salt in ungreased 8-inch square baking dish. Make 3 depressions in flour mixture. Pour butter into one, vinegar into the second and vanilla into the third. Pour water over all ingredients; stir until well mixed.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar, if desired.
Dietary Fiber: 2g
for white cake omit the cocoa and chocolate chunks add 1/4 cup of flour and use white flour...for a better choc cake use coffee instead of water and apple cider vinegar instead of white vinegar ....for spice cake make like white cake but add 1tsp of cinnamon, 1/2 tsp of ground cloves,ginger,nutmeg, allspice and cardamon if you want and use balsamic vinegar all of these are wonderful
I love this recipe i have been making it for years with no eggs or milk someone with that type of allergy can eat this and you dont have to worry about getting sick from raw eggs if you lick the bowl i have many variations of this
My sons loved this and it was very quick & easy with ingredients I already had on hand-no special grocery stop needed. I made it during the week when we had no sweets in the house. Sharing the recipe with friends now also. Will definitely make again very soon.
I like this recipe when I have very little in the house and want something special for company. It is even better with chopped nuts in the recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/857
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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