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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 15 |
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From TOH mag June/July 2003. This really is the best cake. It is so moist and it has no eggs in it so it's good to make when your fridge is empty! Ingredients:
3 cups all-purpose flour |
2 cups sugar |
6 tablespoons baking cocoa |
2 teaspoons baking soda |
1 teaspoon salt |
2 cups water |
2/3 cup vegetable oil |
2 teaspoons white vinegar |
2 teaspoons vanilla extract |
1 cup cold milk |
1 (4 ounce) package instant chocolate pudding mix |
1 (8 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium speed for 1 minute.
2. Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
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