Recipe is due to Ruxandra
Costescu and Jon Fisher.
This is the chocolate cake, but if you want you can just replace the 1/4
cup cocoa with 1/4 ground nuts, or just leave out the cocoa entirely and
use a little more vanilla extract and a little more flour to make a plain
vanilla cake. Jon's icing is really good, but again if you don't want
chocolate you can just combine 2 tbsp oil, 1 1/2 cups powdered sugar, 1/4
cup soy milk or water, 1 tsp vanilla and mix well, then pour on top of
cake and let it sit for a while.
Super-Moist Chocolate Cake
2 1/4 C flour
heaping 1/4 c cocoa
1 1/2 c sugar
3/4 tsp salt
1 1/2 tsp baking soda
7 Tbsp oil
1 1/2 Tbsp white (or rice) vinegar
2 t vanilla
1 1/2 c cold water
Combine dry ingredients and mix them thoroughly. Make three wells in the
dry mixture and add the oil to one, the vinegar to another and the vanilla
to the third. Pour the cold water over the whole thing and mix very well.
Pour batter into 9"x13" pan and bake at 350 degrees for about 30 minutes.
Cake is done when center is set. Enjoy!
Jon's note:I highly recommend the following for icing for this cake: about
1/2 cup each Ghirardelli double chocolate chips and semi-sweet chocolate
chips, melted in a saucepan with enough soy milk for consistency, a bit of
vanilla, and peppermint (or raspberry, or almond, or hazelnut,...) extract
to taste. If you don't have double chocolate chips, just use all
semi-sweet and add some cocoa powder to taste.
You could also garnish the cake mixture with nuts and raisins (preferably roasted
in oil) before putting the mixture in the oven.