| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Choco3 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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!! Recipe by: Cathi Madden <cmmadden@usa.pipeline.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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