Serve this warm (not hot) with ice cream, or cool it completely
and dress it up by sifting on a little confectioners' sugar
just before serving.
- 2
cups all-purpose flour
- 1-2/3
cups granulated sugar
- 1/2
cup nonalkalized unsweetened cocoa powder
- 1-1/2
tsp. baking soda
- Pinch
salt
- 1-1/3
cups lukewarm water
- 1/2
cup corn oil OR other tasteless vegetable oil
- 1
Tbsp. plus 1 tsp. white vinegar
- 2
tsp. vanilla
Grease and flour a 7 by 11 by 2 inch baking pan, knocking out
any excess flour. Adjust rack to center position of oven. Preheat
oven to 350 degrees F.
Into large bowl, sift together flour, sugar, cocoa powder, baking
soda, and salt. Add all remaining ingredients. With hand-held
electric mixer on low speed (or with a sturdy whisk), beat until
ingredients are well-combined. Scrape bowl and beater(s) with
rubber spatula (make sure bottom of bowl is scraped thoroughly).
Beat batter again at low speed until well- mixed. Batter will
be rather thin.
Pour into prepared pan. Spread level, then push slightly higher
in corners and along edges of pan.
Bake in preheated oven for 23 to 30 minutes, turning back-to-front
about halfway through baking pan. Cake is done when toothpick
inserted in center emerges with only a few moist crumbs clinging
to it. Do not overbake. to cooling rack. Cool in pan. Serve
warm (not hot) or cool. Cool completely before covering tightly.
8 or more servings
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