Chocolate Cake

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

Click here to view and print the PDF version of this recipe. 

Yield: (1) 8″ 3 layer cake or 30 cupcakes

Ingredients

Cake
12 ounces All-purpose flour
1.31 ounces Cocoa powder (not Dutch)
1 teaspoon Baking soda
½ teaspoon Salt
14 ounces Sugar, granulated
4 ounces Vegetable oil
6 ounces Egg-free mayonnaise
12 ounces Water, hot
1 teaspoon White vinegar, distilled

Chocolate Buttercream Icing
12 ounces Non-dairy margarine
1 cup Cocoa powder
8 tablespoons Karo syrup, corn syrup
2 pounds Sugar, powdered
2 (+-) tablespoons Non-dairy milk (add to above 1 teaspoon at a time)

Preparation

Cake
1. Mix flour, cocoa powder, baking soda and salt. Set aside.
2. Blend sugar, vegetable oil, egg-free mayonnaise until creamy.
3. Add dry ingredients and start beating and add hot water and beat 2-3 minutes.
4. Add vinegar and beat for another 1-2 minutes.
5. Use 9X13 pan or 3 eight” rounds or thirty cupcakes.
6. Bake at 350 degrees Fahrenheit for 20 minutes, test for springy when touched in center or use toothpick.
Icing
1. Mix margarine, cocoa powder and Karo syrup until paste.
2. Add all of the powdered sugar and slowly mix on low speed.
3. Add the non-dairy milk one teaspoon at a time until creamy. (Be careful not to make it too soft).

Nutrition information

Calories: 390 Total Fat: 18g Saturated Fat: 3.4g Trans Fat: 0g Monounsaturated Fat: 8g Polyunsaturated Fat: 2.2g Carbohydrate: 59g Fiber: 1.7g Total Sugars: 44g Protein: 2.2g Sodium: 219mg Vitamin A: 117mg Vitamin C: 0mg Calcium: 18mg Iron: 0.7mg Folate: 5mcg