1 1/2 c Unsifted all-purpose flour
1 c Sugar
1/4 c Hershey’s cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Plus
2 tb Vegetable oil
1 tb Vinegar
1 ts Vanilla
Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water,
oil, vinegar and vanilla; stir with spoon or wire whisk just until batter
is smooth and ingredients are well blended.
Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake
at 350 for 35-40 minutes or until tester comes out clean. Cool in pan;
frost as desired (I made a buttercream frosting recipe off a confectioner’s
sugar box which tasted really good with the cake.)
Happy eating!!
Yields
1 servings