| Best-Ever
Chocolate Cake- Chenango Bridge Elementary School Kitchen 1 1/2 c. flour 1 c. sugar 1/3 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1 tbsp. vinegar 1/3 c. salad oil 1 c. very hot coffee or hot water 1/2-1 tsp. vanilla Sift dry ingredients into bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well, pour coffee over all and stir well with a fork or wooden spoon. Pour into 9x9 pan,can grease or not. Bake at 350 for 25 minutes, test with tooth pick to make sure it's done but be careful not to overcook. Makes a great moist cake and is vegan to boot. All ingredients can be dumped into baking pan, mixed then baked without ever using a bowl. For
cupcakes-decrease flour 1 1/2 tbsp. Fill cupcake liners 1/2 to
2/3 full, bake at 375 for 15 minutes. Can be doubled, bake in 13x9 pan. Return to recipe page |