Chocolate cake,Whole grain,Hydrate,Mixture,Liquid,Recipe,Flour,Ingredient,Cake,Gluten

You won't miss what's missing in this cake recipe

November 30, 2016

Double Chocolate 'War' Cake MUST CREDIT: Photo by Goran Kosanovic for The Washington Post This cake’s name refers to some key ingredients the recipe doesn’t call for, which were rationed in America during World Wars I and II: butter, milk and eggs. But I like it for what it has aplenty: big chocolate flavor, a moist, fudgy crumb and one-pan ease. Healthful oil replaces the butter, making this version better for you than a typical chocolate cake. I take that goodness a step further by using mostly whole-grain pastry flour and just enough sugar so the cake definitely tastes like dessert but it is not overly sweet. The way to make it is so different, it almost feels as if...

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