Lickety-split cocoa cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unsifted all-purpose flour |
| 1 | cup | Sugar |
| ¼ | cup | Hershey's cocoa |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Water |
| ¼ | cup | Plus |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Vanilla |
Directions
Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake at 350 for 35-40 minutes or until tester comes out clean. Cool in pan; frost as desired (I made a buttercream frosting recipe off a confectioner's sugar box which tasted really good with the cake.) Happy eating!!
Recipe by: Cathi Madden <cmmadden@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.