| 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 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1 |
c |
Water |
| 1/4 |
c |
Plus |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Vinegar |
| 1 |
t |
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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