Ingredients

• 3 cups all purpose flour
• 1 1/2 cups granulated sugar
• 6 tablespoons powdered cocoa
• 1 teaspoon salt
• 2 teaspooons baking soda
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 2 tablespoons white vinegar
• 1 cup cold water

Frosting Ingredients (not vegan)

• 1 cup granulated sugar
• 1/8 teaspoon salt
• 3 tablespoon cornstarch
• 4 tablespoon powdered cocoa
• 1 cup HOT water
• 8 teaspoon margarine
• 2 teaspoon vanilla

Directions

1. Sift together flour, sugar, cocoa, salt and baking soda into an un-greased cake pan. Mix with a fork until it looks uniform in color.
2. Make 3 holes in the mixture.
3. Pour oil into the first hole, don’t worry if it overflows.
4. Pour vanilla into the second hole and third holes.
5. Add cold water.
6. Mix with a fork until it is well blended.
7. Bake in a preheated 350 degrees oven for 25 – 30 minutes. A toothpick should come out clean when inserted in center of cake.

Frosting Directions

1. In a medium saucepan mix together sugar, salt, cornstarch, cocoa and hot water.
2. Cook on medium heat stirring constantly until mixture becomes a little thicker than pudding.
3. Add margarine and vanilla and stir until blended.
4. Pour over hot cake, (do not cool frosting before using). Use a spatula to smooth the frosting out.
5. Let the cake cool and then it’s best to keep it refrigerated as it is a very moist cake and will only keep for a couple of days if not refrigerated.
6. Enjoy!