A light chocolate cake without oil/butter.
Heat oven to 350°F. Grease a 9"* 13" pan.
Sieve and combine the dry ingredients. Keep aside.
Beat eggs in medium bowl on high speed until thick and cream colored. (Takes about 5 mins)
Gradually beat in the sugar.
Stir in water and vanilla extract.
Gradually add the dry ingredients to egg mixture, beating just until blended.
Pour into prepared pan and bake for 20 mins.
Immediately invert the cake on a lightly floured surface or onto an aluminium foil.
Serving Suggestion: Layer and decorate this cake with Strawberry butter cream frosting. Recipe for Strawberry butter cream frosting: @[D56258]
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