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Chocolate Bundt Cake

bundt_cake_shutterstock_189119318Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This lovely cake is simple to make and delicious enough to serve just as is, but it can also be topped with a scoop of nondairy vanilla ice cream or yogurt.  If there’s any left over, you can store it, covered airtight, at room temperature for several days.

I recommend using all organic non GMO ingredients.

Preparation time: 10-15 minutes


Safflower or sunflower oil, for oiling pan

1 3/4      Cups unbleached white flour, plus more for dusting pan

1/2         Cup unsweetened cocoa powder

1 2/3      Cups raw unrefined sugar

1 3/4      Teaspoons baking soda

1/8         Teaspoon salt

1/2         Cup trans fats free margarine

1 1/2      Tablespoons rice milk or organic milk

1            Teaspoon vanilla extract

1/4         Cup water

2            Eggs

Cooking time: 30-40 minutes


Preheat the oven to 350 F. degrees.  Lightly oil the inside of a 12-cup Bundt pan and dust it lightly with flour, shaking out the excess.

Combine the flour, cocoa, sugar, baking soda, and salt in the bowl of an electric mixer; mix well with a fork.  In a separate bowl, combine the margarine, milk, vanilla, water, and eggs; whisk until the mixture is creamy.  Add the wet ingredients to the flour mixture and beat on medium speed, frequently scraping down the sides of the bowl, for 4 minutes.  Pour the batter into the prepared pan and bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool completely in its pan before turning it out onto a serving platter.


Makes 12 Servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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