Low-Calorie Chocolate Cake
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Baking soda||2 Teaspoon|
|Water||2 Cup (32 tbs)|
|White vinegar||2 Tablespoon|
|Chocolate syrup||4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Margarine||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Teaspoon|
Preheat oven to 350°.
Mix flour, sugar, cocoa, baking soda and salt; set aside.
Mix water, vinegar, syrup and vanilla in a separate bowl; set aside.
Cream sugar, margarine and vegetable oil in a large mixing bowl until fluffy.
Alternate adding the dry and wet mixtures to the sugar and vegetable oil, beating well.
Spray a Bundt pan with nonstick spray.
Pour batter into Bundt pan, and bake 40 minutes.