Eggless Chocolate Cake

Eggless Chocolate Cake

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vinegar, distilled

Directions:
1.
Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
2.
Grease, line and grease two 9- inch layer cake tins.
3.
Sift and measure dry ingredients into a very large bowl.
Sift three times.
4.
Melt margarine.
Cool.
5.
Add milk, vanilla essence and vinegar to margarine.
Mix well.
6.
Add liquid ingredients to dry ingredients.
7.
Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl.
(Batter should be of pouring consistency).
8.
Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
10. cool cake for 10- 20 minutes before turning out.