Recipe by JENNY AMAR
"This is a wonderful eggless cake recipe, moist and absolutely delicious. Not only that, it hardly takes any time to prepare. It's something I got from my aunt, and whip up in a jiffy. I hope you love it too!"
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1 (14 ounce) can
sweetened condensed milk
2 3/8 cups
1 1/8 cups
unsweetened cocoa powder
1 (12 fluid ounce) can or bottle
cola-flavored carbonated beverage
My mother (who is allergic to eggs) couldn't eat any of her first grandchild's baptism cake due to the egg content. Despite having to prepare my son for the baptism, hosting out of town in-laws, and preparing for the party, I easily put this cake together just for Mom. She loved it so much and raved about it that other guests started to eat it too! There was none left after the party!!! Everyone was surprised to hear it contained cola. I hightly recommend this moist and tasty cake!
I bake cakes all the time but this is the first time I made and eggless cake. It came out very crumbly and not very chocolatey tasting. It was fairly dry even though I did not overbake it at all. It tasted "floury". I did bake it in two 8 inch round pans instead of a bunt pan though.
A great cake--wonderful for any chocolate cake occasion. I'm not sure why the cola was part of it, but it blended together so easily, was not too sweet, and very simple. I would definately try it again, especially with a chocolate frosting. Choc-o-riffic!
I made this cake for my fiance, who doesnt eat eggs and he loves it. I have never in my life baked before and I found this very easy. I have since the first time made a few adjustments based on other recipes and advice. I like a bit more sweetness so I added sweet ghirardelli cocoa powder and 2 tbsp of vanilla and I use cream soda to add to sweetness. I also go overboard sometimes and add ghirardelli chocolate chips to it too (we're both choco-holics). For a little more fluff I add 1tsp of distilled white vinegar.
ONE OF THE BEST EGGLESS CAKE RECIPE EVER!!.
Being a Baker myself and from a family of vegans,this recipe was easy and interesting and the final product was excellent!.I was really curious to try it after seeing the cola as aprt of the ingrediants.
Thanks for the great recipe,Jenny!.
Very strange ingredients, but it all came together vey well. Tasted like the chocolate part of a devil dog. It needs some kind of frosting, or to be topped with ice cream.
Texture was lovely, but the chocolate flavour was noticably absent for a recipe with so much cocoa-powder in in! I found the predominant flavour to be baking powder - ugh. Probably should have heeded my suspicion and not used self raising flour. I'll only make this again if I need a cake without eggs, and then only with "tinkering."
As it stands, I'll probably have to drizzle it heavily with chocolate syrup or cut into small pieces and frost the heck out of each one.
This cake had a strong cocoa flavor, which my husband really liked. I prefer a more chocolate flavor. I also found it a bit dry, but not overly so.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Chocolate Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
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