A few weeks ago I had to come up with an eggless cake recipe. I wasn’t happy with the ones I had found so for some reason I called Betty Crocker to ask if they had any recipes. I struck gold, they sent me several and I thought it may be nice to share them.
Double Chocolate Cake
Instructions
- Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
- *Do not use self-rising flour in this recipe.
- Note: Cake can be mixed in bowl if desired.
- Chocolate-Cherry Cake: Omit water and chocolate chips. Stir 1/3 cup chopped almonds into flour mixture. Mix 3/4 cup water and 1/4 cup maraschino cherry syrup. Stir in syrup mixture and 1/4 cup chopped maraschino cherries with the remaining ingredients.
- Chocolate-Walnut Cake: Omit cocoa and vanilla if desired. Substitute 1/3 cup miniature chocolate chips and 1/3 cup chopped walnuts for the 1/2 cup chocolate chips; sprinkle over batter.
- Chocolate Mint Cake: Stir in 1/4 to 1/2 teaspoon peppermint extract with the remaining ingredients. Omit chocolate chips if desired.
- Chocolate Spice Cake: Stir 1 1/2 teaspoons ground allspice into flour mixture. Omit chocolate chips if desired.
- Maple Nut Cake: Omit cocoa, vanilla and chocolate chips. Stir 1/2 cup chopped nuts into flour mixture. Stir in 1/2 teaspoon maple extract with the remaining ingredients.
- Oatmeal-Molasses Cake: Omit cocoa, vanilla and chocolate chips. Stir 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground allspice into flour mixture. Stir in 2 tablespoons dark molasses with the remaining ingredients.
- Pumpkin Cake: Omit cocoa, vanilla and chocolate chips. Stir 1 teaspoon ground allspice into flour mixture. Decrease water to 1/2 cup. Stir in 1/2 cup canned pumpkin pie mix with the remaining ingredients.
I tried this recipe (just chocolate), and it was SO EASY! I've struggled with eggless cakes previously, using "egg replacer", or other things that just make the cake gummy or no good. The only thing I would say about THIS recipe, is that my personal preference would be to increase the cocoa a bit, and mix the chips into the batter more, instead of just on the top. THANK YOU for sharing this recipe! I'm going to look at the other ones you posted too!
Just tried this recipe and everone loved it. My only concern is that I found it didn't rise much. Any suggestions as to what I may have done wrong? Took OCakes suggestion and increased the cocoa too. Great taste. Thanks for posting.
I increased the cocoa as recommended, and didn't have any problems with the rising as it rose very nicely. I had a bit of trouble with the cooking time though as I was using different sized mini cake pans and couldn't quite tell when it was done. The cake seemed more liquid than my toothpick was telling me so I think I overcooked it a bit and it was a tad dry. There were no complaints though from the guests who "mmm"ed and "ahh"ed a lot, so i will definitely give this another go. Also mixing the chips into the batter made the texture wonderful, with random crunchy pieces!
U saved the day!!! Its been a bad caking day.. Eggless cakewise.. I tried 3 different recipe so far.. N they all were just falling apart !! I need to make a small house cake... So needed the cake to stand strong :) This recipe is so easy n yummmy!!! Just to add, i didnt use a blender to mix the ingredients, just mixed with a spatula n the result is sooo smooth and moist! Thanks again!