This cake is good sprinkled with powdered sugar or topped with vanilla frosting.
Recipe information
Yield
Makes 12 servings
Ingredients
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into squares and serve.
