When I have a craving for a homemade chocolate cake; this is my "go to" recipe. This recipe has been around for many decades and has a "history" there are several variations, but this is the only way I have made it. It may actually be the first "Vegan" recipe. During World War I when rations were scarce an ingenious mom devised this recipe for her child's birthday cake. It is one of the most moist and simplest cakes I know of. I hope you enjoy it and share the recipe and making it with your children. Enjoy : ) -Noni
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 cup cocoa
1 teaspoon salt
2 cups cold water (I use 1 cup cold water and 1 cup cold strong instant coffee)
2 tablespoons vinegar
2 teaspoons vanilla
3/4 cup oil
Preheat the oven to 350.
In a large mixing bowl, sift the dry ingredients together. In a medium bowl; mix the remaining ingredients and add to the dry ingredients, stir with a wooden spoon until all lumps are gone, pour batter into a 9 X 13 baking dish and bake for 30 to 35 minutes or until the toothpick test comes out clean. Cool on a wire rack.
This cake is good served with a dollop of whipped cream, ice cream, frosting, or just plain. It's still moist the following day (if it lasts that long). Using coffee enhances the chocolate flavor.