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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 12 servings |
||
| Calories 372 | ||
| Calories from Fat 128 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 7.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 405mg | 16% | |
| Potassium 78mg | 2% | |
| Total Carbohydrate 58.8g | 19% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 33.6g | ||
| Protein 3.8g | 7% | |
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By: Marguerite214
By: Derf
By: Lvs2Cook
Amazing Solan Family Chocolate Cake (Aka 3-Hole Cake)
SERVES 12
Ingredients
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 tablespoons baking cocoa
- 3/4 cup oil
- 2 cups cold water
- 2 tablespoons white vinegar
- 1 tablespoon vanilla
Mocha Glaze
- 1/2 cup powdered sugar (optional)
- 2 tablespoons baking cocoa (optional)
- 1/2 teaspoon decaf instant coffee (optional)
- 1-1 1/2 tablespoon milk, of choice (works with regular, soy or rice or whatever) (optional)
- 1/4 teaspoon almond extract (I usually use almond, but have tried & like coconut, orig. glaze recipe calls for peppermint) (optional)
Directions
1
Instructions for Cake:.2
Mix dry ingredients together in large bowl.3
Mix wet ingredients together in separate bowl.4
Add wet to dry a little at a time, stirring as you add.5
Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.6
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).7
Instructions for Glaze:.8
Mix dry ingredients together in bowl.9
Dissolve coffee in 1 tablespoon of milk; add extract.10
Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.11
USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 60 mins
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #658642
On Oct 5, 2008
Very tasty cake!! I wanted a dense chocolate cake and was very impressed with this one. I shared it with family and friends and everyone loved it. I did take some suggestions from a couple other reviewers and added an additional tablespoon of cocoa and topped it with REAL cream cheese icing...rich and delicious. Thank you so much for sharing this recipe...my new staple chocolate cake 
From: Moreplease!
On Oct 2, 2008
OK, I have made this cake TWICE this week!! It is FANTASTIC!!! I had no problems getting it out of the bundt pan...I did use Pam and a little flour. I made some vanilla glaze, but we ate most of the cakes without! Very easy to put together...I shared the recipe with my 5 coworkers...THANK YOU!!!
From: Baby Kato
On Mar 3, 2004
Wow...this recipe makes an amazingly moist and fudgey cake. I used a thick white buttercreme frosting, it truly tasted like an oreo cookie. Thank you for sharing this wonderful recipe.
From: Syrinx
On Jan 15, 2007
A very moist, almost fudgy cake which rose well. I would have preferred a stronger chocolatey flavour (perhaps more cocoa powder?) and was distressed to find that the warning about tin greasing was well founded. Despite greasing my tin very well, only half of the cake came out when inverted. I managed to press most of it back into place (not a thing of beauty) and used a very thick "snow scene" style of peppermint icing to disguise the broken top. If you have the same problem, don't panic! The cake is so dense that it packs together well so that, when you slice it, the reconstruction work isn't obvious; a good thick icing masks the cosmetic defects. Definitely worth a try if you're looking for an egg-free cake.
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