I know this recipe is already here, but mine is for a larger cake, in a 9×13 pan. Never realized this is vegetarian (with the exception of some butter in the icing). I’ve been eating this since I was a child – my mom’s best friend gave her the recipe, and it’s been the go-to cake for birthdays and such for almost 40 years. The icing MAKES this cake, in my opinion. It’s so rich and glossy. I can’t imagine the cake without it.
Servings: 12 approxPrep Time: 5 minutes for cake; 15 for icing Cook Time: 25-40 for cake; 5-10 for icing
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp baking soda
2 c. cold water
1/4 tsp salt
2 Tbsp vinegar
3/4 c. salad oil
2 tsp vanilla
1 oz semi-sweet chocolate
1/2 c. sugar
1/2 c. boiling water
1 1/2 Tbsp cornstarch
1/8 tsp salt
3 Tbsp water
1 1/2 Tbsp butter
1 tsp vanilla (optional)
Use an ungreased 9 x 13 pan.
Mix dry ingredients. Add other ingredients, mix until blended. Don’t over-mix, but don’t leave any lumps.
Bake at 350 degrees for 25-40 minutes, until standard cake test shows done in center. After removing cake from oven, poke holes in cake with fork.
In a small pan on the stove, melt the chocolate. Add sugar, and slowly stir in boiling water. Separately boil the Tablespoon of water, and dissolve the cornstarch and salt. Add this to the chocolate mixture. Boil the icing until it thickens to spreading consistency. Add butter and vanilla. Spread at once.
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