Moist Chocolate "Tejalish" Cake (eggless)
Shawn A Reed
How to Make Moist Chocolate "Tejalish" Cake (eggless)
- Preheat oven 350
- Coat bundt pan with cooking spray(I use Pam "baking" spray)
- Combine dry ingredients in mixing bowl, add oil, vinegar, vanilla and then coffee, mix until well blended. Pour into pan and bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5-10 minutes before removing from pan.
- I use a chocolate glaze for the topping on this cake