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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From . Originally published with DE GUSTIBUS; The Hunt for Sweet, Low-Fat Chocolate By TRISH HALL, November 6, 1991 Ingredients:
1 tablespoon vegetable oil |
1 cup all-purpose white flour |
1 cup sugar |
2 1/2 tablespoons unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, lightly beaten |
1/2 teaspoon vanilla extract |
1 1/2 teaspoons fresh lemon juice |
1/2 cup skim milk |
1/2 cup hot water |
Directions:
1. Position rack in center of oven and preheat to 325 degrees. Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.
2. Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
3. In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. YIELD 12 servings.
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