The weather is finally starting to think about cooling down and I, for one, am thankful! It also means I may be able to start baking before too much longer. So on this happy occasion I thought I would share with you one of my favorite recipes. Yum. This is from The Vegetarian Way by Virginia & Mark Messina.
Yes, this recipe is vegetarian but don’t let that put you off. It is excellent and wonderfully gooey when straight out of the oven.
CHOCOLATE CHIP CAKE
1 1/2 cups white flour
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons vegetable ol
1 teaspoon vanilla extract
1 tablespoon cider vinegar
1 cup cold water
1 cup semisweet chocolate chips (preferably Fair Trade chocolate)
Preheat oven to 350F.
In a large mixing bowl, stir together the flour, sugar, baking soda, and salt. In a separate bowl, stir together the oil, vanilla, vinegar and water. Mix and pour the liquid over the dry ingredients. Stir well to combine.
Pour the batter into an ungreased 8-by-8-inch pan. Sprinkle the chocolate chips over the top. Bake for 35 minutes.
This is a wonderful cake. The majority of the chocolate chips will sink as the cake bakes. This allows for a fudgy layer at the bottom. I first made this cake for a vegetarian friend, however, I loved it so much it has now become a staple in my own kitchen!