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 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 9×9 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 13×9 pan.