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Preparation time: 15 minutes
Cooking time: 40 minutes
You Will Need
1 tablespoon plus 1/2 cup baking 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 semisweet chocolate chips
1/2 teaspoon shortening
What to Do
1. Coat a 10-inch fluted tube pan with nonstick 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.
2. In another bowl, combine the coffee, oil, vinegar, and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
3. Bake at 350°F 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.
Serves 14
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.
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