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Wednesday, 14 September 2011

Eggless Chocolate Cake

Maida: 2 ½ cups
Sugar: 2 cups
Unsweetened cocoa powder: ½ cup
Baking soda: 2 tsp
Salt: 1 tsp
Warm water: 2 cups
Vanilla extract: 2 tsp
Oil: ½ cup
Apple cider vinegar: 2 tsp

For Chocolate Glaze
Sugar: 1 cup
Butter: 8 tsp
Milk: 4 tsp
Unsweetened cocoa powder: 4 tsp
Vanilla extract: 2-3 tsp

In a baking dish, mix together flour, sugar, cocoa, baking soda and salt.  Make sure all the ingredients have blended together properly. Add water, vanilla, oil and vinegar and mix all the ingredients properly. Meanwhile, preheat the oven to 350 degrees F and bake the mixture for about 30 minutes. Later allow the cake to completely cool.

Take a pan and boil sugar, butter, milk and cocoa powder. Stir frequently and simmer for 2-3 minutes. Remove from the flame and stir for another 2-3 minutes. Add vanilla, stir and pour onto the cake. Allow the cake to cool completely before cutting.

Note: The glaze dries very quickly, so you have to spread it immediately and add any sprinkles.

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