Ingrients & Directions
None
I’ve had good results modifying the ‘quick oil cake’ in the Joy of Cooking.
If you have the book, make all of the usual substitutions: applesauce for
oil, defatted cocoa for cocoa, ener-g egg replacer for eggs. To make it
really chocolatey, I halve the sugar amount, add an extra 1/4-1/2 c. of
cocoa. I usually double the recipe because my housemates can snarf the
whole cake in 12 hours (which acts as a major control on *my* consumption
🙂 . If you don’t have the book, and want the recipe, let me know and I’ll
write one up and post it.
For frosting, I just mix up a little rice milk, cocoa, and powdered sugar
and make a glaze, and pour it on the warm cake so it soaks in a bit.
Yields
1 Servings