As the saying goes, the way to your true love’s heart is through their stomach!
This recipe from Baltimore food journalist Ilene Spector is guaranteed to turn up the heat for your favorite foodie!
6-Minute, Low-Cholesterol Chocolate Strawberry Cake
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa (5 Tablespoons)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup liquid canola oil
- 2 teaspoons strawberry extract
- 2 Tablespoons plain white vinegar
For Topping:
- 3/4 cup plain strawberry jam
- Dried strawberries for garnish
Instructions
- In a large mixing bowl, combine all the dry ingredients and stir well with a wooden spoon.
- In a 2-cup measuring cup, combine the remaining ingredients. Stir them and add to dry ingredients.
- Stir mixture well with a wooden spoon. Some small lumps may remain and that is ok.
- Pour into an ungreased 7-inch tube pan or 8-inch square or round pan. Do not use a 9-inch pan. Tap pan on counter to even out and get rid of any air bubbles.
- Bake in a preheated 350 degree oven for 45 minutes.
- While still warm, heat the jam in a small pan. Spread the warm jam all over the top of cake with a pastry brush. Sprinkle with the dried strawberries.
- Cool thoroughly before removing from pan. Try serving with sliced fresh strawberries or ice cream.
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