1 1/2 C. all purpose flour
1 C. sugar
1/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 C. vegetable oil
1 tsp. white or cider vinegar
1/2 tsp. vanilla
1 C. cold water
Ice cream, whipped cream, or any topping you like (I like to sprinkle on chocolate chips and a couple tablespoons of sugar)
Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch round pan or an 8-inch square pan with shortening; lightly flour.
In a medium bowl, mix the flour, sugar, cocoa, baking soda, and salt. In a small bowl, stir oil, vinegar, and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture for about 1 minute or until well blended.
Immediately pour into the pan, and top with chocolate chips and sugar.
It won’t look like much, but the chips will sink into the cake and make little surprise pockets of chocolate.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Serve warm or cool with ice cream. Or grab a handful out of the pan later while you’re making dinner. That’s my favorite method.
A spongy cake, moist and perfectly chocolatey.