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Instructions :
1 1/2 cups flour (all-purpose)
3 tablespoons cocoa (unsweetened)
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 tablespoon vegetable oil
1 cup water
Instructions :
Preheat the oven to 350°F.
In a greased 8′′ square baking pan, combine the first 5 dry ingredients. Make three depressions in the dry ingredients, two tiny and one large. Pour the vinegar into one of the depressions, the vanilla into the other, and the vegetable oil into the third bigger depression. Pour water over everything. Blend until smooth.
Bake for 35 minutes on the center rack of the oven. Check with a toothpick to ensure it is clean. Cool. Top with the Peanut Butter Frosting from the recipe below!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
You can skip the peanut butter frosting and use your favorite frosting or simply dust with powdered sugar for a delicious chocolate cake.
PEANUT BUTTER FROSTING
Frosting recipe – Fluffy Peanut Butter Frosting
Ingredients :
1/2 cup butter, softened to room temperature (be sure to use real butter, not margarine)
1 cup creamy peanut butter, at room temperature
3 tablespoons milk, at room temperature
1 teaspoon vanilla extract (optional)
2 cups confectioners’ sugar
Instructions :
*Important: Before beginning, make sure all of the frosting ingredients are at room temperature.
In a medium to large mixing bowl, combine the butter and peanut butter and beat with an electric mixer until smooth and creamy. Next, add two cups of confectioners’ sugar, beat until well combined and it begins to thicken, then add vanilla (optional) and 1 tablespoon of milk at a time (3 tablespoons total) – mix for approximately 3 minutes, until it’s lighter, fluffy, and spreadable. If the frosting is too thick, add a little more milk and beat it in. When the cake is ready, frost it and serve it. enjoy the meal.
