Low Fat Cake – Chocolate Cake Using Canola Oil

Chocolate Water Cake

Following is a recipe for a chocolate cake using canola oil instead of butter, margarine, or Crisco. The resulting cake is lower cholesterol than most homemade cakes and contains no trans-fats.

Homemade chocolate cake is so delicious and not much more work than cake made from a box mix. Unlike boxed mixes, cake made from scratch contains none of those chemicals whose names you can not pronounce. And most homemade cakes can be made from ingredients that you already have on hand.

You will find the batter of this cake quite different than your usual cake batter as it is very watery when ready to be placed int the oven. I have nicknamed it Chocolate Water Cake because it is so watery. But the outcome is just as wonderful as the best chocolate cake.

Chocolate Cake Ingredients

  • 1 3/4 Cup Sifted All PurposeFlour
  • 2 Cups Granulated Sugar
  • 3/4 Cup Cocoa
  • 1 1/2 Teaspoon Baking Powder
  • 1 1/2 Teaspoon Baking Soda
  • 1/2 Cup Canola Oil
  • 1 Cup Milk
  • 2 Large Eggs
  • 2 Teaspoons Vanilla
  • 1 Cup Boiling Water

Chocolate Cake – Preparation

Preheat oven to 350 degrees FahrenheitGrease 3 round 8 inch baking pans, or 2 round 9 inch pans

Dust pans with a light coating of flour

Set aside

Mix dry ingredients and stir gently. (Flour, sugar, cocoa, baking powder, and baking soda)

Mix milk, oil, eggs, and vanilla – beat well until combined

Pour the liquid ingredients into the dry ingredients

Mix on medium speed of mixer for 2 minutes

Add boiling water. Mix for one minute on medium speed or until all combined (you do not want to see any unevenly colored streaks)

Pour into baking pans (Remember that the cake batter will be very runny)

Bake at 350 degrees Fahrenheit for 35 minutes or until an inserted toothpick comes out clean


Remove from oven

Set cake pans on wire racks and cool for 10 minutes

Remove cake from pans (run a knife around teh edges first)

Cool cakes on wire racks until cakes reach room temperature before icing


Butter cream works well on this cake but you can use any frosting that you wish.

Butter cream icing:

  • 1 1/2 Stick of Butter, softened
  • 1 1/2 lbs of 10 X Sugar (confectioner’s sugar)
  • 1 1/2 Teaspoon vanilla
  • Dash Milk
  • Cream butter, vanilla, and a small amount of 10 X sugar
  • Add a splash of milk. Beat well.

Slowly add more sugar, and small dashes of milk until the icing reaches a spreadable consistency.

You don’t want the frosting too firm or it will be hard to spread. Too soft of an icing will not set up well and will leak out the sides between layers.

For chocolate butter cream icing, use less 10X sugar and add some cocoa to the frosting mix, starting with 1/4 cup, or to your taste.

Note – Many homemade cakes improve both flavor and texture after a day or two, so bake your cake ahead of time!

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