3 cups all-purpose flour
2 cups sugar
6 tsp. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups cold water
3/4 cup vegetable oil
2 tsp. vinegar
2 tsp. flavoring: vanilla, almond, peppermint, etc.

Preheat oven to 350°F.

In 13x9-inch cake pan sift dry ingredients together. Make 3 indentations in dry ingredients. Pour over the top wet ingredients (I pre-mix mine in a 4 cup measuring cup).

Mix well using a fork, whisk, rubber spatula - whichever works best for you. Scrape sides and corners frequently.

Bake at 350°F for 30 to 35 minutes. Remove and cool.

Frost or serve plain. I frost with a espresso mocha frosting but it can also be topped with canned cherry pie filing and whipped cream.

Very moist cake, ideal for egg/milk allergy folks.

Submitted by: Tomi Walls