Prep 5 mins
Cook 30 mins
This is no ordinary dry chocolate cake. It's so moist that it doesn't even need frosting and is even better and more moist the second day. Has a nice spongy texture but I can almost guarantee you won't have any leftovers. Plus it has no complicated ingredients and can be made all in one bowl. The recipe was passed down from my grandmother to my mom and was originally called Cheapcake because of it's lack of milk or eggs.
- 1 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 4 teaspoons cocoa
- 6 tablespoons oil or 6 tablespoons melted butter
- Put all ingredients in bowl and stir or use mixer until completely combined.
- Bake in a greased 9 inch square pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Yummy. Good enough to eat without frosting. But frosting is my friend, so I made some homemade chocolate buttercream and voila...perfection. I love how easy and quick this is. Even a young kid could help.
I made this for a Super Bowl party where several guests were lactose intolerant. The taste was great, although not quite as moist as I had hoped. Perhaps I over-baked it; I'll certainly make it again, decreasing oven time. Thanks!