Yankee Plus Dec 2015
TABLE OF CONTENTS
This is a simple and economical chocolate cake made directly in the baking pan. Delicious and very moist. DO NOT DOUBLE THIS RECIPE.
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- First Step:
- 1 cup white refined sugar
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3 tablespoons cocoa powder
- pinch of salt
- Second Step:
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 5 tablespoons vegetable oil
- Third Step:
- 1 cup cold tap water
Sift all ingredients directly into a prepared 8-inch baking pan.
With a spoon make three indentations in the surface of the dry ingredients. Place the vanilla extract in one (make sure it doesn't over-flow!); the white vinegar in another and the vegetable oil in the last one.
Immediately pour the cold water evenly over the ingredients in the pan and mix well with a fork. Make sure you get everything mixed together paying close attention to all four corners of the pan.
Bake in a pre-heated 350 degree oven for 25-30 minutes or until the cake tests done when poked by a toothpick.
Once baked, revove the cake from the pan and place it on a wire rack then ice as desired. Or you can leave it in the pan and cut and serve 2" squares.
This recipe freezes well as long as it isn't iced first.