1 1\/2 c. flour
\n1 c. sugar
\n1\/3 c. cocoa
\n1 tsp. baking soda
\n1\/2 tsp. salt
\n1 tbsp. vinegar
\n1\/3 c. salad oil
\n1 c. very hot coffee or hot water
\n1\/2-1 tsp. vanilla<\/p>\n
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.<\/p>\n
Bake at 350 for 25 minutes, test with tooth pick to make sure it’s done but be careful not to overcook.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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. … Continue reading