3/4 c Raisins 1/3 c Cocoa
1 c Water 1 ts Baking Soda
1 1/4 c Granulated Sugar 1/2 ts Salt
2/3 c Vegetable Oil 1/4 ts Ground Cinnamon
1 lg Egg, Slightly Beaten 1/2 c Chopped Nuts
1 3/4 c Unbleached All Purpose Flour
GARNISH
Confectioners’ Sugar
Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch
baking pan. In a medium saucepan, bring the raisins and water to a
boil and simmer for 1 minute. Remove from the heat and cool
slightly. Stir in the granulated sugar and oil. Add the egg. Combine
the flour, cocoa, baking soda, salt and cinnamon, then stir the
mixture into the raisin mixture, blending well. Stir in the nuts.
Pour the batter into the prepared pan and bake for 25 to 30 minutes
or until a wooden pick inserted in the center comes out clean. Place
on a wire rack to cool in the pan. When cool, sprinkle with the
confectioners’ sugar. If you like a design, use a paper table doily
as a stencil when sprinkling the sugar over the cake.
Yields
12 servings