That Lenten Chocolate Cake

That Lenten Chocolate Cake

Purists mix this in the pan, but I use a mixing bowl, to keep the floor clean.

Stir together the dry ingredients:
3 cups flour
2 cups sugar
6 tablespoons cocoa powder (friends use more)
2 teaspoons baking soda
1 teaspoon salt

Add the moist ingredients:
2 teaspoons vinegar
2 tablespoons vanilla (friends use way more)
2 cups warm water
¾ cup vegetable oi

Sift together flour, sugar, cocoa, soda and salt into mixing bowl. Make three holes; in one put vanilla, in one put vinegar, and in the last hole put
oil. Over this pour warm water and mix back and forth until all is mixed. Do not beat.

Pour into:
one nine by thirteen baking pan, or
two 8″ or 9″ round or square pans (eight inches will be taller, nine inches thinner) or
one bundt pan, or
make a dozen cupcakes.
Bake at 350 degrees for 30 minutes. Top with frosting or sprinkle with powdered sugar.
(To do this, put some powdered sugar in a small strainer and shake it gently over the cake.)

Variations on the Theme

Mint Chocolate Cake:
Frost with mint frosting.

Chocolate Chip Cake:
Omit cocoa and add up to one cup chocolate chips.

Chocolate Chocolate Chip cake:
Add up to one cup of chocolate chips.

Chocolate Cherry Cake:
In place of water, use all the juice from a jar of maraschino cherries plus enough water to make two cups. Chop the cherries (or don’t) and add them at the last minute.

Apple Sauce Cake:
Omit the coco powder.
Use applesauce instead of water.
Add 2 teaspoons (okay, tablespoons) cinnamon.

Photo credit: serenejournal via Foter.com / CC BY

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