-NORMA WRENN-
2 1/2 c Flour; sifted
2 ts Baking soda
6 ts Unsweetened chocolate
11 tb (1 stick + 3 T) regular
-unsalted corn-oil
-margarine; room temperature
1 c Brown sugar; firmly packed
1 c Granulated sugar
3/4 c Frozen egg substitute room
-temperature
2 ts Vanilla extract
1 c Buttermilk
1/2 c Strong coffee; hot
Preheat oven to 350 degrees. Grease with vegetable spray and flour two
9-inch cake pans or one 13-by-9-by-2-inch sheet-cake pan.
Sift flour, baking soda and cocoa together onto waxed paper. Set aside.
In the large bowl of an electric mixer, beat the margarine until creamy.
Add both sugars and beat until blended. Add egg substitute and beat 8
minutes until light and fluffy. Beat in vanilla.
At low speed, mix in dry ingredients alternately with buttermilk, starting
and finishing with buttermilk.
With a wooden spoon, slowly stir in the hot coffee, making sure to blend
well after each addition.
Pour batter into prepared layer pans or sheet-cake pan. Bake 35 to 40
minutes. Cool on wire racks for 10 minutes. Remove cakes from pans and
place on racks to cool thoroughly. Fill and frost with Seven-Minute
Frosting.
Per Serving: calories 249 carbohydrates 40.8gm cholesterol 6mg total fat
8.2gm sat 1.6gm poly 1.8gm mono 4.5gm protein 3.5gm sodiium 138.9mg
Yields
16 Servings