Double Chocolate Pound Cake
INGREDIENTS:
1 2/3 c All-purpose flour 1/3 c Vegetable oil
1 c Packed light brown sugar 1 ts Vinegar
1/4 c Hershey's cocoa 3/4 ts Vanilla extract
1 ts Baking soda 1/2 c Hershey's Semi-Sweet
1/4 ts Salt -chocolate chips
1 c Water
1 2/3 c All-purpose flour 1/3 c Vegetable oil
1 c Packed light brown sugar 1 ts Vinegar
1/4 c Hershey's cocoa 3/4 ts Vanilla extract
1 ts Baking soda 1/2 c Hershey's Semi-Sweet
1/4 ts Salt -chocolate chips
1 c Water
DOUBLE CHOCOLATE SNACK CAKE
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
Makes 6 to 8 servings.
VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into pan.
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.
Makes 6 to 8 servings.
VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into pan.