This is my favorite chocolate cake. I quit buying cake mixes years ago when I discovered it really is pretty much just as easy to bake cakes from scratch. This chocolate cake is based on the same chemistry as what we call a "Wacky Cake". It doesn't require eggs, and instead uses baking soda and white vinegar to help the raising process. I've never had a failure with this cake, except when I once forgot to grease and flour the pan ... that was sad ... but it tasted great! This recipe I found in a Cuisine at Home magazine several years back.
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder (I use Dutch-processed cocoa whenever available)
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 Tablespoons white vinegar
1 Tablespoon instant coffee granules
1 Tablespoon vanilla extract
- Preheat oven to 350 degrees.
- Grease a 10-12 cup Bundt pan, then coat with cocoa powder (instead of flour).
- Whisk together all dry ingredients, except coffee granules.
- Combine wet ingredients, dissolving coffee granules, then add to dry ingredients.
- Wisk carefully, or stir, just until combined.
- Pour batter into Bundt pan. Bake 40-45 minutes, or until a toothpick inserted into center comes out clean.
- Cool in pan for 10-15 minutes before inverting onto a rack to cool completely.
- Glaze with peanut butter, or chocolate, or any kind of glaze you like.
2 1/2 Tablespoons creamy peanut butter
2 cups powdered sugar
3-4 Tablespoons of milk, as needed to get desired consistancy.
Whisk all together and squeeze onto cake from a sandwich bag with one corner cut off.