Ok here is my version w/Splenda for Baking, please check my division, as I
am pretty tired tonite... Spring called and there was lots of work to do in
the yard. :)
- Molly
CHAOS Cake in 40 minutes
One half of the regular recipe useing Splenda for Baking
1 - 1/3 c flour
1/2 c Splenda for baking
1/2 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 + 1/8 c oil
1 tbsp white vinegar
1/2 tbsp vanilla
Omit chocolate chips
1 c. lukewarm water
Put dry ingredients Into 9x9 cake pan (do not grease) and whisk
together well - a few lumps of cocoa left is ok.
Make 3 wells in dry mixture - pour vinegar into one, vanilla into one
and oil into the other. Pour in 1 cup of lukewarm water and stir
everything together until well-blended, making sure to get bottom and
sides of pan. Wipe edges of pan with damp paper towel to get any excess
batter off.
Bake at 350 degrees for 30 minutes or until toothpick or skewer comes
out clean. Remove from oven and immediately sprinkle chocolate chips
over top of hot cake. Let cool and serve.
MIX-IN-THE-PAN CHOCOLATE CAKE
Full 9x13 sugar version
2-2/3 c flour
2-1/4 c sugar
1 c cocoa powder
2 tsp baking soda
1 tsp salt
3/4 c oil
2 tbsp white vinegar
1 tbsp vanilla
1 bag chocolate chips
Put dry ingredients Into 13x9 cake pan (do not grease) and whisk
together well - a few lumps of cocoa left is ok.
Make 3 wells in dry mixture - pour vinegar into one, vanilla into one
and oil into the other. Pour in 2 cups of lukewarm water and stir
everything together until well-blended, making sure to get bottom and
sides of pan. Wipe edges of pan with damp paper towel to get any excess
batter off.
Bake at 350 degrees for 30 minutes or until toothpick or skewer comes
out clean. Remove from oven and immediately sprinkle chocolate chips
over top of hot cake. Let stand for a few minutes until chocolate
begins to melt, then spread evenly over cake like icing. Let cool and
serve.