Chocolate Cake

Dry Ingredients:

• 1 3/4 c. flour
• 1/4 c. cornstarch
• 1/2 c. sugar
• 1/2 c. cocoa powder
• 1/4 c. Hershey’s Dark cocoa powder
• 3 t. low sodium Featherweight baking powder
• 3 t. low sodium Ener-G baking soda

Wet Ingredients:

• 2 eggs
• 1 c. milk
• 2 t. almond extract
• 1/2 c. vegetable oil
• Add last:
• 1 c. boiling water

Directions:

Pre- heat to 350 degrees.

In a large bowl, using a wire whisk, mix the dry ingredients well to combine everything making sure there are no lumps.

Add the wet ingredients– except for the boiling water.

Mix well with the wire whisk, and now quickly add the boiling water and whisk the batter well.

Spray 2 9 x 9 baking pans, and divide the batter equally between the two pans.

Bake for 30 minutes at 350 degrees, checking with a toothpick to make sure the caked are done.

Remove the pans from oven, set them on a wire racks to cool completely.

When cool, cut each cake in 9 pieces. Or, wrap one cake in plastic wrap, and freeze for later, cutting when ready to serve.

If you want to add a piece to a lunch box, package up the potions in plastic wrap or a small plastic container.

Total sodium in recipe using these exact ingredients is 232mg sodium.

If you cut them into 18 portions, each will be 13mg sodium.

You can frost the cakes or top with ice cream.

This recipe makes it possible to have cake again.

Recipe found in a very old cookbook, adapted for low sodium.

Enjoy cake again!