This cake is a wonderful recipe that can be made in a jiffy. A gal that I worked with had children that were allergic to eggs. This cake does not require any eggs. So it was a perfect treat for the kids. Who doesn't love chocolate cake with creamy marshmallow frosting?
I've put a step-by-step for this recipe because it is not made like a traditional cake. The levening in this cake is vinegar and soda. So no metal utencils can be used to make it. Use a glass 9X13 pan and use a rubber spatula to mix. It is a very moist cake and the frosting is very very creamy... enjoy!
3 C. flour 2 C. sugar
6 T. cocoa 1 1/2 tsp. soda
1/2 tsp. salt 2/3 C. oil
2 tsps. vanilla 2 tsps. vinegar
2 C. water
Sift flour, sugar, cocoa, and salt in a bowl. Then sift again into the cake pan (do not grease). Then sift again into bowl and then one more time into cake pan
After sifting 4 times, make 3 wells in mixture in cake pan. Add the vanilla into one of the wells, the vinegar in the second well and the oil in the third well. The oil will spill over and that's just fine. The pour the water around the edges and mix with rubber spatula until thoroughly mixed like a cake mix.
Bake in a 350 degree oven for approximately 30 minutes or until toothpick inserted in cake comes out clean.
5 T. flour 1 C. milk
1/2 C. butter or margarine 1/2 C. shortening
1 C. sugar 1 tsp. vanilla
Mix the milk and flour in a saucepan on stove. Cook until it becomes a pasty substance. Cover with plastic wrap (this step helps prevent a skin on the paste) and store in refrigerator until it's cold.
After the paste has cooled combine the sugar, butter or margarine, vanilla and paste and beat for
at least 5 minutes. Spread frosting on cooled cake.
Viola... you're done!