Chocolate Cake

1 c. Pamela’s Mix (or all-purpose flour)

            1 c. sugar (xylitol, coconut sugar, or organic dehydrated cane juice)

            ½ c. unsweetened cocoa powder

            ½ tsp. baking soda

            ¼ tsp. baking powder

            ¼ tsp. salt

            ¾ c. milk

1/3 c. cooking oil

1 tsp. vanilla extract

1 egg

Sifted powdered sugar (optional)

           

1.                            Preheat oven to 350° F.  Grease and lightly flour a 9x1 ½ - inch round or 8x8x2-inch baking pan.

2.                            In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Add milk, oil, and vanilla.  Beat with an electric mixer on low speed just until combined.  Beat on medium speed for 2 minutes.  Add egg and beat 2 minutes more.  Pour batter into prepared pan.

3.                             Baking four 30-35 minutes or until a wooden tooth pick inserted near center comes out clean.  Cool cake in pan on wire rack for 10 minutes.  Remove cake from pan.  Cool thoroughly on wire rack. To serve, sprinkle with powdered sugar.  Makes 8 servings.

            ORIGINAL RECIPE CREDIT: Better Homes and Gardens Annual Recipes 2004 pg. 79.


                                                                                                  Thank you for reading,
                                                                                                                      Marriah N.