What a fun, silly recipe! You mix all the dry ingredients in your cake pan, make several holes for the liquids, mix and bake. Personally, I sifted the dry ingredients into a bowl and mixed together so the cocoa wouldn't be lumpy. But that's just me. I used soy milk for the liquid and canola oil for the oil. The cake was tasty and moist but not a deep rich chocolate bomb. Fun to make! This recipe comes courtesy of the fine folks at King Arthur Flour website:
Next time I make this, I'm going to use whole wheat pastry flour. Also, this cake really needs frosting. I considered just dusting it with powdered sugar but it's a little bland without it. The frosting "makes it." The recipe below for frosting is super quick and super tasty.
1-1/2 cups Unbleached All-Purpose Flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
1/3 cup vegetable oil
1 cup cold water, coffee, soy or almond milk, or 3/4 cup water and 1/4 cup rum
Preheat your oven to 350°F.
Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.
Bake for 30 to 35 minutes. Yield: 12 to 16 servings.
1/4 cup soy milk
4 ounces of semi sweet chocolate (chips ok)
2 TB maple syrup
Heat soy milk to boiling; take off heat, add chocolate and maple and stir with spatula until combined.