Prep 10 mins
Cook 45 mins
For when you don't want to put in a lot of effort and don't want much washing up to do afterwards. I would just serve as is, but you can frost it if you want to. UPDATE 5/20/7: Some of the reviewers have not liked the combination of cloves with chocolate that much so I'm making inclusion of that ingredient optional. If you're not sure, cut back to 1/4 tsp, or try adding just a tiny bit to a small portion of the dough and see if you like the taste--or just leave it out altogether.
- Sift the flour, sugar, cocoa, baking soda, salt and spices together into an 8-inch X 8-inch pan.
- Make 3 holes in the mixture.
- Pour oil in one hole, vinegar into the 2nd and vanilla in the 3rd.
- Pour 1 c water over all.
- Stir with a fork until all ingredients are blended.
- Do NOT remove batter from pan.
- Bake at 350° 45 minutes.
I cannot give this any stars YET since I have not made it. I like the concept. But instead of those spices I am going to use instant espresso powder. I think that would be great. Thanks for the idea!
This was an easy and chocolaty snack cake, but I think I will leave the clove out next time, and just use cinnamon and ginger. I used half brown sugar and half Splenda, and served with a dollop of nonfat vanilla yogurt.
What a wonderful cake! It is unbelievably easy to make and it is very moist and very chocolaty! My family really enjoyed it, too. I will make this again! Thanks for sharing!