This recipe is an old family favourite. It makes the moistest chocolate cake I've ever tasted, and it is dairy and egg free - a great cake for kids with allergies.Preheat oven to 350F.
1 1/2 cups Flour
1 cup Sugar
3 tbsp. Cocoa Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tbsp. Vanilla
2 tbsp. White Vinegar
5 tbsp. Butter, melted (or oil, if you prefer)
1 cup Water, VERY HOT
Mix all ingredients thoroughly, IN ORDER, in an ungreased 8"X8" or 9"X9" cake pan. Bake on middle rack of oven for 30 minutes. Check with toothpick inserted in middle for doneness. Remove to cooling rack. Cool and serve. Tastes great with or without icing.
