Eggless Chocolate Cake

By dashy_65

Ingredients

• 1 tablespoon plus 1/2 cup HERSHEY®’S Cocoa, divided
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups cold brewed coffee
• 1/3 cup canola oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• 1/2 t. shortening

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.

Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake. Yield: 14 servings.

Nutritional Analysis: One piece equals 295 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 355 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.