I've been so busy at work that I'm dreaming of free time. The kind of free time that entails sitting around watching old movies, doing my nails, organizing my spices and perfecting the perfect buttercream frosting. But alas, time is fleeting so I'll stick to this wonderful pantry cake. No eggs or butter so your vegan friends (and I only have a few) will love it too! Double recipe for a 9x13 that's company worthy!
Angela's Chocolate Snack Cake
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white or cider vinegar
1/2 teaspoon vanilla
1 cup cold water
For us non-vegans - Ice cream or whipped cream, if desired
Heat oven to 350 degrees.
Grease bottom and side of 9-inch round pan or 8-inch square pan with
In a medium bowl, mix flour, sugar, cocoa, baking soda and salt. In a
small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously
stir oil mixture and oil into flour mixture about 1 minute or until
well blended. Immediately pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes. Sprinkle with powdered sugar if desired. Serve warm or cool with ice cream.