- 3 C flour
- 2 C sugar
- 3/4 C cocoa
- 2 t salt
- 2 t baking soda
- 3/4 C oil
- 2 C water
- 2 t vanilla
- 2 T vinegar
- 1 ¼ C margarine or shortening
- 2 C powdered sugar
- 3 T cocoa
- 1 t vanilla
- 3-4 T non-dairy milk and/or coffee and/or whiskey
Preheat the oven to 350 degrees and grease two 9 inch cake pans.
In a large bowl, whisk the dry ingredients until well combined. In a small bowl or measuring cup, combine the wet ingredients. Add wet ingredients to dry and mix until just combined. Divide evenly between the two cake pans. Bake approximately 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool before adding the frosting.
Combine the frosting ingredients and mix until smooth. If you like a sweeter frosting, add additional sugar to taste. Add additional milk or coffee (or whiskey!) if the frosting is too thick.
Feeling spicy? Make it Mexican chocolate cake by adding add 1 T cinnamon, 1 T ancho chili powder and 1/4 t cayenne to the dry ingredients.