I'm missing a recipe for egg-less chocolate cake! Please help!?

A few years ago, a friend of mine gave me a ';Death by Chocolate'; cake recipe that had chocolate chips, cocoa powder, sour cream or yogurt, sugar or brown sugar, coffee, and no eggs (that I can recall!) I've misplaced the recipe and would love to have it again. Can you help?I'm missing a recipe for egg-less chocolate cake! Please help!?
I add 2 one is with egg and the other is without! This is my recipe..





Servings: 6-7





Comments:


This light eggless cake is best eaten after being refrigerated for a few hours. My mom used to make it and refrigerate it for the next day and it always tasted great.





Ingredients:


1 cup all-purpose flour


3/4 tsp. baking powder


1/2 tsp. baking soda


pinch of salt


1 tbsp. cocoa powder


1 1/2 tsp. drinking chocolate


1/2 cup vegetable oil


3/4 cup castor sugar (superfine or granulated sugar will work also)


1 tsp. vanilla essence


Approximately 150 ml (5 oz.) aerated water* (use the amount which would make the batter smooth)





*Note:


Aerated water is distilled water or carbonated water.





Instructions:


Sieve the first 4 ingredients. Mix oil and castor sugar and beat until light and fluffy. Add cocoa powder to the flour mixture and mix. Add the aerated water and make a soft batter. Add the drinking chocolate and beat well.





Grease a cake mould and dust with a little flour. Pour the mixture into the mould and bake at 350 degrees F/180 degrees C. for 30-40 minutes.





Makes 6-7 servings.














Ingredients


2 sticks butter


7 Hershey bars (8.5 oz. each)


2 c. sugar


2 1/2 c. cake flour


1 1/2 tsp. baking soda


A dash of salt


4 eggs


1 can Hershey syrup (16 oz.)


1 c. buttermilk


1 tsp. vanilla





Directions


Preheat oven to 325.


Melt butter and Hershey bars together in a saucepan over super-low heat. Pour over sugar and beat well.


Beat eggs until well combined. Add syrup, buttermilk and vanilla to liquid mixture.


Sift together cake flour, soda and salt.


Into a stand mixer on med-low speed (about 3-4 on Kitchenaid), alternate the sugar mixture, cake flour and liquid mixtures until well mixed only---too much mixing will cause cake to toughen.


Pour into a well-greased bundt pan and back for 1 1/2 hours on 325.


Cool for 15-20 minutes in pan. Gently loosen edges with knife and invert onto serving platter. Dust with powdered sugar before serving.


*NOTE* Keeps well in Tupper container in fridge for up to 10 days. Can be left in covered cake holder at room temp for up to 4 days. Enjoy!I'm missing a recipe for egg-less chocolate cake! Please help!?
It is so soft that you will not believe it is eggless!


Serve it plain or with sweetened cream,custard or icecream.


Eggless Chocolate Cake








Preparation Time : 15 mts


Cooking Time : 40 mts


Serves / Makes : 8





Ingredients


Maida 1 陆 cups


Cocoa 3 tbsp


Sodabicarb 1 tsp


Cocoa powder 3 tbsp


Powdered sugar 1 cup


Milk 1 cup


Any odourless oil 5 tbsp


White vinegar 1 tbsp


Vanilla essence 1 tsp








Method


Sieve first five ingredients together.


To this, add sugar, milk, oil, vinegar %26amp; vanilla essence.


Beat well to blend all ingredients thoroughly.


Bake in a greased %26amp; floured tin at 350-375 degrees F till done.