Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
Preheat oven 375 F. Combine the following in bowl.
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
Mix together in a 2 cup measurer:
1/2 cup vegetable oil
1 cup cold water or 1 cup brewed coffee
2 tsp vanilla
2 Tbsp vinegar
Add liquid to dry ingredients. Mix just until combined. Put in 8X8 ungreased pan.
Bake for 25-30 mins. Cool cake.
Glaze: Melt 1 cup chocolate chips, 3/4 cup hot water, milk (or half & half) and 1/2 tsp vanilla.
Mix together til smooth. Spoon over cake. Chill in fridge for 30 mins.
OR: Peanut Butter-Chocolate Frosting: Remove cake from oven, immediately spread with a big glop (1/2-1 cup) of peanut butter. Sprinkle chocolate chips all over. When melted swirl in with peanut butter. Kids love this-so do adults!!!
Six Minute Chocolate Cake
I've been making this since I was 7 years old. It is really easy!
Also perfect for people with egg and/or milk allergies since it contains neither.