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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Recipes
Yield: Makes 1 cake, 20 servings. 1 slice each serving.
Recipes
Chocolate Cake
| Nutrition Information | |
| Calories: | 178 |
| Total Fat: | 10.8g |
| Saturated Fat: | 2.2g |
| Trans Fat: | 0g |
| Cholesterol: | 42mg |
| Sodium: | 21mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 1.9g |
| Sugars: | 0.4g |
| Protein: | 3.9g |
| Vitamin A: | 722iu (14%) |
| Vitamin C: | 3.3mg (5%) |
| Calcium: | 70mg (7%) |
| Iron: | 2.5mg (13%) |
2 cups boiling water
1 cup unsweetened cocoa powder
2-3/4 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup margarine
2-1/4 cup splenda
4 eggs
1-1/2 teaspoon vanilla extract
Preheat oven to 350. Lightly grease a 10 inch round cake pan.
In a bowl pour boiling water over cocoa and whisk until smooth, set aside and allow to cool.
Sift together flour, baking soda, and baking powder.
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time; then stir in vanilla. Add flour mixture alternately with the cocoa mixture. Spread in 10 inch round pan, bake in oven until a toothpick inserted in the center comes out clean, about 25-30 minutes.
You can garnish with powdered sugar and fresh fruit.
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