Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Brandy | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/4 cups flour
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 Tbsp. cocoa
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp salt
- 1/3 cup oil
- 1 Tbsp. vinegar
- 1 tsp. vanilla
- 1 cup cold water OR 1/4 cup brandy
- 3/4 cup cold water
- Chocolate glaze
- 2 Tbsp. cocoa
- 1 Tbsp. oil
- 1 Tbsp. corn syrup
- 2 Tbsp. Kahlua
- 1 tsp. water
- 1/2 tsp. cinnamon
- 1 cup confectioners sugar
Directions
In medium bowl, mix the dry ingredients until thoroughly blended.
In a blender, mix the wet ingredients then pour into the dry ingredients.
Pour batter into a 9" cake pan, coated with vegetable oil.
Bake for thirty to thirty-five minutes until toothpick inserted in the center comes out clean.
Leave in the pan for five minutes to cool on a rack, then invert onto rake to finish cooling. Cover with glaze.
Chocolate glaze:
Combine all but confectioners sugar in small saucepan and stir over low heat until smooth.
Gradually beat in sugar until smooth and shiny.