This cake recipe is ideal for anyone counting calories.
- 1 1/2 c. flour
- 1 c. sugar
- 3 tbsp. cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 tbsp. vegetable oil
- 1 tbsp. vinegar
- 1 tsp. vanilla
- 1 c. cold water
- 6 tbsp. stick margarine
- 3 tbsp. cocoa
- 1 (16 oz.) box powdered sugar
- 3 tbsp. brewed coffee (can be instant)
CAKE: Use an 8 x 8 x 2 inch Pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.
ICING: In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.
Using a high quality silicone mini donut pan will make sure your mini donuts don’t stick to the pan and pop right out while retaining their beautiful shape. Use the Belgoods Bakeware silicone mini donut pan to bake perfect mini donuts. The high quality silicone is naturally nonstick and does not have a chemical coating containing PFOA like most metal bakeware. Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Our pan is available here www.amazon.com/Silicone-Mini-Donut-Pan-Unbreakable/dp/B00GO2WKG0/. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color.
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