1 tsp vanilla extract
1 cup cold water
Combine the flour, cocoa, baking soda, sugar and salt . Make 3 grooves in dry mix. Pour oil in one groove,
vinegar in another and vanilla in the last one. Pour the cold water over everything. Beat with a spoon until nearly smooth and the flour disappears. Pour the batter into a sprayed 9" square baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
* A single batch makes one 9" square cake or one round cake. A single batch also will make 12 cupcakes. A double recipe is perfect for a 9x13 cake. You may need to vary the baking time based on the pan you use. For example, my cupcakes bake in 20 minutes.
* This cake freezes really well. I just wrap it individually and then defrost in microwave or on the counter if frosted.
* We also love stir safe chocolate chips into the batter then spoon the batter into lined mini muffin cups and bake for 10 minutes. It should make about 48-60 mini cupcakes. These are also great without the chocolate chips.