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Eggless Chocolate Cake II

SUBMITTED BY: GINGER P      PHOTO BY: Maeve

"Very moist and chocolaty."
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch cake pan
    
About  scaling  and  conversions

INGREDIENTS

  • 4 1/2 cups sifted all-purpose flour
  • 3 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 3 cups water
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
  2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla and mix thoroughly.
  4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2005 by berly
I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added a bag of milk chocolate chips to the batter. This gave it more of a chocolate taste and less of a cocoa taste. I made cupcakes instead of the cake and I baked them for 22 minutes @ 350 degrees.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2003 by KAREN HUTCHISON
We loved this recipe! My son was recently diagnosed as having an egg allergy and we needed an egg-free birthday cake recipe ASAP. The whole family loved it and I would highly recommend this recipe.

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2004 by SGRAVES
My husband, who is allergic to eggs, has done without sweets for most of his life because, as you know, baking without eggs is a challenge. Now, being the good wife that I am (haha), I've been searching the internet and trying different eggless recipes. This is the best chocolate cake recipe we have found thus far. It is true to it's description and is very moist HOWEVER both my husband and I feel there is something lacking in the flavor; it tastes a bit bland. My husband just doesn't feel it is "chocolatey" (is that a word?) enough. Perhaps next time I will add a few semi-sweet chocolate squares to the batter. This recipe is a definite keeper - it just needs a tad bit of something extra.

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 276

  • Total Fat: 9.9g
  • Cholesterol: 0mg
  • Sodium: 208mg
  • Total Carbs: 45g
  •     Dietary Fiber: 1.8g
  • Protein: 3.1g

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