Enlightened Chocolate Snackin’ Cake
Meditate on the following as you savor a piece of this old fashioned-tasting chocolate cake, morning, noon, or night: unsweetened cocoa powder and dark chocolate (hello chocolate chips!) are loaded with antioxidants; and each piece comes with 3.1 grams of whole grain fiber, to boot. Zen!
1 and 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 cup sugar
1/4 cup unsweetened cocoa powder (preferably NOT Dutch process)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup cold water
1/2 cup canola oil
1/2 cup miniature semisweet chocolate chips
Optional: 1-2 tablespoons powdered sugar for dusting
Preheat oven to 350°F. Spray a 9-inch-square metal cake pan with nonstick cooking spray.
In a medium bowl whisk the flour, sugar, cocoa powder, baking soda, and salt until well-blended.
In a large bowl whisk the water, oil and vanilla. Whisk in the dry ingredients. Spread batter into prepared pan and sprinkle with the chocolate chips.
Bake cake 35 minutes or until tester inserted into center comes out clean. Cool cake in pan on rack. Cool. Serve warm, room temperature or cold. If desired, sift with powdered sugar. Makes 12 generous servings.