Recipe: Double-Chocolate Snack Cake (no eggs, using vinegar, mixed in a loaf pan)

DOUBLE-CHOCOLATE SNACK CAKE
"This one-pan cake takes the work out of baking and adds back the fun."



3/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon white vinegar
1/4 teaspoon vanilla
1/4 cup semisweet chocolate chips
Powdered sugar, if desired

Heat oven to 350 degrees F.

In ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar.

Keep it stored in an airtight container at room temperature for up to three days or freeze for up to three months.

Makes 6 servings

Nutritional Information Per 1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 1g; Sugars 21g); Protein 2g %

Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8%

Exchanges: 1/2 Starch, 2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 2

Adapted from source: AARP / Betty Crocker Cooking for Two by Betty Crocker Editors