We have food day at work tomorrow. The last two times, I’ve stopped off at the store to pick up a veggie tray on the way to work because I had meeting the night before. I had a meeting tonight, a conference call, but it ended early so I am making something!! I decided to make a Chocolate Oil Cake. Sounds kinda gross, right!?! But if you have never made one, you are missing out! No eggs, no milk and a wonderfully moist cake! This is the cake I make when I haven’t planned (or usually forgot to plan) anything. I always have the ingredients I need on hand. I also love this recipe so I don’t have to get out my mixer. To make the cakes you will need:
- 2 cups sugar
- 3 cups flower
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa
- 2 cups water
- 1 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon pure vanilla abstract
Preheat the oven to 350 degrees.
Add the dry ingredients to a large bowl and mix.
Add all the liquids and mix well by hand. Pour into a 9 x 13 baking pan Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely and ice as desired.
I often buy a canned whipped frosting (easy!) or will sometimes dust with powered sugar and/or chocolate syrup. I’ve even been known to make icing before. Not sure yet how I’ll frost this cake of mine but I know I won’t be making the icing. I may send my husband to get canned icing. He loves me!