Eggless Chocolate Cake

From a 2003 "Light and Tasty", submitted by Peggy Weed of Conn. A dense, moist cake with chocolate drizzle on top.

• Ready In: 55 mins
• Serves: 14
• Yields: 1 cake

Ingredients

• 1  tablespoon  baking cocoa
• 1⁄2 cup  baking cocoa
• 3  cups all-purpose flour
• 2  cups sugar
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 2  cups  cold brewed coffee
• 1⁄3 cup canola oil
• 2  tablespoons white vinegar
• 2  teaspoons vanilla extract
• 1⁄2 cup  semi-sweet chocolate chips
• 1⁄2 teaspoon shortening

Directions

1. Coat 10 inch tube pan woth non-stick baking spra and dust with 1 Tbsp cocoa - set aside.
2. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. In another bowl, combine the coffee, oil, vinegar, and vanilla.
3. Stir into dry ingredients just until combined.
4. Pour into prepared pan.
5. Bake at 350*F for 40-50 minutes, or until toothpick inserted nea center comes out clean.
6. Cool for 10 minutes before removing from pan to wire rack to cool completely.
7. In microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
8. Drizzle over cake.