- 3 cups cake flour
- 2 cup sugar
- 1 cup unsweetened ghirardelli cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cup cold water
- 1 1/4 cup vegetable oil
- 2 tablespoon distilled white vinegar
- 2 teaspoon vanilla extract
Preheat oven to 350°F. Place first 5 ingredients in 9×13-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake about 45 min until tester inserted into center comes out clean. Cool completely in pan on rack.
For the topping, can use a caramel mixture, and pour it on the last 5-10 minutes of baking (that recipe is in my wacky cake recipe, but I haven’t added it to this blog yet), or I love to use my caramel buttercream recipe with this cake.
This is an egg-less cake, for any of you with allergies. It is super moist!