{"id":807511,"date":"2020-05-16T11:00:00","date_gmt":"2020-05-16T17:00:00","guid":{"rendered":"https:\/\/www.summitdaily.com\/?p=383333"},"modified":"2020-05-16T11:00:00","modified_gmt":"2020-05-16T17:00:00","slug":"high-country-baking-a-chocolate-cake-for-those-short-on-ingredients","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/high-country-baking-a-chocolate-cake-for-those-short-on-ingredients\/","title":{"rendered":"High Country Baking: A chocolate cake for those short on ingredients"},"content":{"rendered":"
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This chocolate cake is made without eggs or butter.<\/strong>
Courtesy Vera Dawson<\/em><\/figcaption><\/div>\n<\/figure>\n

Finding  it a challenge to keep a well-stocked kitchen? You\u2019re not alone, but don\u2019t let that stop you from baking. Just choose recipes that require fewer ingredients and provide substitutions, like this one for a chocolate cake made without eggs or butter.<\/p>\n

It comes together quickly and easily \u2014 just combine the dry ingredients, then the wet ones and blend. The results are a pleasing single-layer cake with a light texture and mildly sweet chocolate taste. The strength of the flavor depends on your cocoa powder; I like the richness of Hershey\u2019s Special Dark, but it\u2019ll work with whatever you have on hand.<\/p>\n

You can use bleached or unbleached all-purpose flour \u2014 if you use the latter, reduce the amount by two teaspoons. The halved recipe can be baked in a 7-inch round pan if you prefer a smaller cake. To make one with two layers, double the ingredients.<\/p>\n

I frosted the cake in the photo with a simple chocolate ganache and decorated it with a rim of toffee bits. I often accompany it with raspberry or strawberry sauce and fresh berries. Ice cream or frozen yogurt with a caramel or chocolate sauce also work well with this cake.<\/p>\n

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