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    You are in: Home / Recipes / Eggless Chocolate Cake Recipe
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    Eggless Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Pajamama2's Note:

    This recipe was given to me when I was needing to make a "fancy" cake. It has become a favorite. The cake is so moist and the frosting is delicious! This cake will make you look like you went to a lot of work to make but really didn't.

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    Units: US | Metric



    1. 1
      Mix together sugar, flour, cocoa, baking soda, and salt.
    2. 2
      Add oil, vinegar, water and vanilla.
    3. 3
      Mix on medium speed for 2 minutes.
    4. 4
      Pour into greased 9x13pan or(2)8 inch round pans. It will be runny.
    5. 5
      Bake at 350 for 35-40 minutes.
    6. 6
      Let cool.
    7. 7
      For frosting, cook flour and milk together until thick. Let cool completely.
    8. 8
      In large bowl beat margarine and crisco for 4 minutes.
    9. 9
      Add sugar and beat 4 minutes.
    10. 10
      Stir in cooled cooked mixture and vanilla and beat another 4 minutes.
    11. 11
      Frost when cake is cool. I make swirls and add either chocolate shavings or a cut up strawberry on top to make it look fancy.
    12. 12

    Ratings & Reviews:

    • on July 23, 2008


      This is a great cake recipe. It was night and I had a mood for chocolate cake, but I didn't have any eggs in the house! This needs a little more chocolatey taste, but it was great! I used hot chocolate mix instead of cocoa, and it had a ok taste. I also made it into cupcakes without frosting. Good!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggless Chocolate Cake

    Serving Size: 1 (181 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 600.8
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 6.3 g
    Cholesterol 2.8 mg
    Sodium 407.2 mg
    Total Carbohydrate 77.9 g
    Dietary Fiber 1.5 g
    Sugars 50.2 g
    Protein 4.6 g

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