Nana's Easy No Egg Chocolate Cake

This recipe came from a collection of recipes from members of The American Rose Society given to me by my mother-in-law in the late 1960's. I started making it for my young family because I was looking for a cake I could make without eggs. It was so easy, so moist and they loved it. We had it for dessert about 3-4 times a month when they were growing up. When we're together, I still make it for them and my grandchildren, who refer to it as Nana's Chocolate Cake. It's been a real hit for over 40 years.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 9x13 cake

Ingredients

• cake

• 6  tablespoons  Hersheys cocoa powder
• 3  cups flour
• 2  cups sugar
• 1  teaspoon salt
• 2  teaspoons baking soda
• 2  teaspoons vanilla
• 2  tablespoons cider vinegar
• 2⁄3 cup  vegetable oil
• 2  cups water

• frosting

• 1⁄2 cup butter
• 6  tablespoons milk
• 4  tablespoons  Hersheys cocoa powder
• 1  teaspoon vanilla
• 1  lb confectioners' sugar

Directions

1. Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
2. Chocolate Frosting.
3. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.