Sift together the flour, cocoa, soda, salt, and sugar into an 8-inch square cake pan. In a 2-cup measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. Stir just until the vinegar is evenly distributed throughout the batter.
Bake for 25 to 30 minutes and set aside to cool.
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This cake is very easy, and comes out extremely well!
To convert to gluten-free, substitute 1 cup rice flour, 1/4 cup cornstarch, and 1/4 cup tapioca starch, plus 1/2 tsp xanthan gum. Holds together very well, and works well frosted.
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David Watson on Tue Nov 22 18:19:35 UTC 2005:
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David Watson on Wed Nov 23 15:37:53 UTC 2005:
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