A cake for those with egg allergies

No-egg chocolate cake

Servings: 12-15

Cake:
3 cups all-purpose flour 2 cups sugar 1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 3/4 cup vegetable oil 2 teaspoons vanilla 2 teaspoons vinegar

Frosting:
1 3-ounce package cream cheese, softened 1/4 cup butter, softened 2 cups confectioners' sugar 1/3 cup baking cocoa Dash salt 3 tablespoons milk 1/2 teaspoon vanilla

In a mixing bowl, combine the first five ingredients. Add water, oil, vanilla and vinegar; mix well (batter will be thin). Pour into a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool completely.

To make frosting: In a mixing bowl, beat the cream cheese and butter. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over the top of the cooled cake. Store in refrigerator.

Nutrition information:
Per slice (based on 15): 407 calories, 17 grams fat, 4 grams saturated fat, 4 grams protein, 63 grams carbohydrates, 2 grams fiber, 15 milligrams cholesterol, 354 milligrams sodium.