Dessert: Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle

Recipe by Dede Wilson No, it's not a mistake. This cake really doesn't contain any eggs. The oil in the batter makes the cake moist; the rest of the ingredients provide enough structure to give the cake a great crumb.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

Nonstick vegetable oil spray
3 cups all purpose flour
2 cups sugar
2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured)
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

Instructions

Line large rimmed baking sheet with foil; brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD: Can be made 3 days ahead. Store in separate airtight containers at room temperature.

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