Kenyan Chocolate Cake
(from redmed2000’s recipe box)
Originally from the American Women’s Assn of Kenya cookbook, and designed for high-altitude cooking.
24 Servings: 1 cupcake = 210 calories, fat 12g, cholesterol 35mg, sodium 200mg, carbohydrate 25g, fiber 1g, sugars 15g, protein 2g
Source: Penzey's
Prep time: 20 minutes
Cook time: 30 minutes
Serves 24 people
Ingredients
- 2 c flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 c oil (consider using applesauce!)
- 1 3/4c sugar
- 1 tsp baking powder
- 3/4 c cocoa powder
- 3/4 c water, or use cooled coffee for a mocha cake
- 2 tsp vanilla extract
- 3 eggs
- 1/2 c water
- 1 c whipping cream
- 1/4 tsp vanilla extract
- 1 Tbsp powdered sugar
Directions
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Preheat oven to 350 (375 for cupcakes).
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In a large bowl, combine the flour, baking soda, salt, oil, sugar, baking powder, cocoa powder and 3/4 cup of water ofr coffee. Mix well.
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Add the vanilla, eggs and 1/2 c water. Beat for 2 minutes until creamy and smooth.
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Bake in a greased 9 × 13 pan for 30 minutes, until the center springs back or a toothpick comes out clean.
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For cupcakes, fill paper lined cupcake tins 2/3 full and bake at 375 for 15 – 20 minutes or until the cupcakes spring back when touched.
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Let cool before topping.
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For the “frosting”:
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Put the mixing bowl and beaters in the freezer while you are making the cake.
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In cold bowl, combine the shipping cream and vanilla.
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Beat on high, sifting in the powdered sugar while beating. Beat until stiff and fluffy.
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Top each cupcake with a cloud of whipped cream and serve.