I know there are a lot of great chocolate cake recipes out there, and it may be difficult to find the perfect one. This cake has solved a lot of problems for me! I have several friends with dietary restrictions and this has been a lifesaver in many occasions. I have even made it using gluten-free flour, for a friend with celiac disease!
This is also a great recipe if you wish to make cupcakes instead of a cake. Just adjust the baking time accordingly, and feel free to add a yummy buttercream frosting.
Ingredients
2 cups Domino white sugar
3 cups Gold Medal flour
1 tsp salt
5 Tbsp Hershey’s cocoa powder
2 heaping tsp baking soda
1 scant cup cooking oil
1 Tbsp McCormick vanilla extract
2 Tbsp vinegar
2 cups cold water
Instructions:
Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
Combine sugar, flour, salt, and baking soda in a bowl. Sift in cocoa powder, and whisk all together.
Make a well in the center of the dry ingredients; add the remaining ingredients. Mix until well combined into a smooth batter.
Pour the batter into the pan and bake 30 minutes, until toothpick inserted in center of cake comes out clean. Cool completely, then frost, or dust with confectioner’s sugar.
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Quick tip: You can use this recipe to make vegan cupcakes!
