Recipe - Six-Minute Chocolate Cake

1 One half cup Flour
1/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
One half teaspoon Salt
1 cup Sugar
One half cup Vegetable Oil
1 cup Old Water or brewed
Coffee
2 teaspoon Vanilla Extract (pure)
2 tablespoon Vinegar

Preheat oven to 375.

Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased
8inch square or 9inch round cake pan. In a 2cup measuring cup, measure
and mix together the oil, water or coffee, and vanilla. Pour the liquid
ingredients into the baking pan and mix the batter with a fork or small
whisk. When the batter is smooth, add the vinegar and stir in quickly.
There will be pale swirls in the batter where the vinegar is reacting with
the baking soda. Stir just until the vinegar is evenly distributed
throughout the batter. Bake for 25 to 30 minutes.

Per 2inch piece: 237 cal, 3. 3 g protein, 15. 4 g fat, 27. 3 g
carbohydrate, 100 mg sodium, 1 mg cholesterol.

To top the cake, I pureed a bag of (thawed) frozen raspberries and added a
few drops of lemon juice, then strained through a seive. I was going to
sprinkle some powdered sugar on top, but I realized I didn't have any
*yikes*, so i just mixed in a little regular sugar. I spooned a little of
this on top of each piece of cake (as well as underneath it), and then
sprinkled fresh raspberries on top. It was wonderful. The color of the
pureed raspberries alone is enough to make me love this dessert. The cake
was great too wonderfully dark and moist. A perfect contrast to the
tartness of the berries.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini