| | Directions |
- Mix the flour, sugar, cocoa, salt and soda together and pour into an ungreased 9x13 pan.
- Make 3 holes in the dry ingredients. Poor the vanilla into one hole, the vinegar in another and the oil in the third hole.
- Pour the water over the top of all of it and stir with a fork. Stir until all ingredients are well moistened.
- Bake at 350° F for 35 minutes or until a toothpick poked in the middle comes out clean.
- If you are going to remove the cake from the pan, allow it to cool for 10 minutes after taking out of the oven and then turn out onto a plate.
- Frost as desired.
FROSTING: (Can use any frosting desired.)
- Melt chocolate and butter together.
- Add eggs, powdered sugar and vanilla.
- Beat well and spread over cake.
- Store in refrigerator.
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Prep Time: 45 minutes
Cook Time: 35 minutes
Container: 9 x 13 cake pan
|  | | Ingredients | | - | | 3 cups flour |
| - | | 2 cups sugar |
| - | | 1/2 cup cocoa powder |
| - | | 1 teaspoon salt |
| - | | 2 teaspoons baking soda |
| - | | 2 teaspoons vanilla |
| - | | 2 tablespoons white vinegar |
| - | | 2/3 cup vegetable oil |
| - | | 2 cups water |
| - | | FROSTING: |
| - | | 1/4 teaspoon salt |
| - | | 3 pieces unsweetened chocolate baking squares - 3 squares |
| - | | 2/3 cup margarine |
| - | | 2 eggs - it is recommended to use egg substitute |
| - | | 4 cups powdered sugar |
| - | | 1 teaspoon vanilla |
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