Butt-expanding No Eggs Chocolate Cake With Hot Fud... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ane easy and delicious vegan cake! Just don't look behind you after you have had some... Ingredients:
1 1/2 cups unbleached all-purpose flour |
1 cup sugar |
3 tablespoons unsweetened cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon regular white vinegar |
5 tablespoons vegetable oil |
1 cup cold water |
1 can or jar of hershey's hot fudge topping |
Directions:
1. In a large mixing bowl, mix flour, sugar, cocoa, soda and salt.
2. Make three wells in the flour mixture.
3. In one put vanilla, in the second put the vinegar and in the third the oil.
4. Pour the cold water over the mixture and stir until moistened.
5. Pour into a greased and floured 8 x 8-inch pan.
6. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
7. Warm the hot fudge until it can be poured.
8. While hot, poke the cake with a fork or the end of a wooden spoon. Make several holes.
9. Pour the warmed hot fudge topping over the entire cake,
10. Let cool and eat!
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