Chocolate Cake

I've decided to participate in D-Blog Week, organized by Bitter-Sweet Diabetes.

For my first post, I've chosen a wild-card topic.  I've never posted a recipe here, and while this one is a Valentines Day tradition at our house, it's ease and impressiveness make it perfect for entertaining any time of the year. 

I got the recipe out of an old church cookbook years ago, and have enjoyed it ever since.

Six Minute Chocolate Cake

1 1/2 c. flour
1/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. vegetable oil
1 c. cold water
2 tsp. vanilla
2 Tbs. white vinegar

Preheat oven to 375

Sift flour, cocoa, soda, salt and sugar directly into an ungreased 8 or 9 inch round or square pan.

In a 2 cup measuring cup, mix oil, water and vanilla.

Pour liquid ingredients into the dry and mix with a fork or a small whisk.

When smooth, add vinegar and mix quickly.  There will be swirls...stir just until the vinegar is evenly distributed.

Bake 25-30 minutes. 

Total carbs for whole cake:  360.  I usually make a square cake and cut into 9 pieces, making each 40g.

It's not low-carb, but it's rich and moist all by itself, so frosting is not necessary. That aspect makes it easier to count accurately.  A dollop of whipped cream (or even cool-whip) makes it look pretty, as do a few raspberries or strawberry slices.

Enjoy!