In this mix-in-the-pan cake, cocoa powder provides a rich, chocolaty flavor with hardly any fat.

Ingredients:
1/2 ounce unsweetened chocolate
2 tablespoons butter or margarine
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 cup cold water
Tube icing and fresh cherries for decorating

Directions:
Preheat the oven to 350 degrees. In a small saucepan, melt the chocolate and butter over low heat. Set aside to cool slightly.

Sift the flour, cocoa, baking soda and salt into a 9-inch springform or round cake pan. Stir in sugar. With your finger, make 2 small holes and 1 large hole in the flour mixture. Pour vinegar and vanilla into the small holes. Pour melted chocolate and oil into the large hole. Drizzle the water on top; stir with a rubber spatula to blend.

Bake for about 40 minutes, until a tester inserted in the center comes out clean. Transfer the cake to a rack and let cool. Cut into wedges and decorate with tube icing and fresh cherries. Serves 12

Each serving of Crazy Chocolate Cake contains: 172 calories; 2 grams protein; 5 grams fat (2 grams saturated); 198 milligrams sodium; 30 grams carbohydrates.

See also:
Diabetic Chocolate Cake

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