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This is a classic Depression-era cake... but it has made a resurgence due to its extreme allergy-friendliness!
Ingredients:
1 2/3 c. AP flour
1 c. brown sugar
1/4 c. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil (I use canola)
1 tsp. vinegar
3/4 tsp. vanilla
1/2 c. chocolate chips (if desired)
Directions:
In food processor, stand mixer, or just by hand, blend flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat till smooth. Pour into greased and floured 8x8 pan. Sprinkle with chocolate chips, if desired. Bake 35 to 40 minutes or till a pick comes out clean. Cool in pan on rack.
don't cook it until a toothpick comes out completely dry, otherwise it might be a dry cake. it freezes extremely well, and makes a great ice-cream cake if baked in circle layers!
ReplyDelete(bake at 350!)
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