The original didn't add chocolate chips so I did...because it's allowed. There was nothing wrong with the cake without chips, I just happen to toss them in one day. That's all. It makes a more moist cake, elicits more milk slurps and ahhhhs and eliminates any need for icing. Because it makes life easier and is allowed, I also changed the amount of oil from 5 Tbsp. to 1/3 cup. I mean come on...make things easier! Usually this recipe gets doubled and put it into a 9 x 13 pan.
This chocolate cake is a cousin to my Spice Cake. I was bored one day between laundry and homeschooling and decided to switch the chocolate for spice and the chocolate chips for raisins and Voila! Spice Cake was born. Gosh, all that for a measly little cake recipe.
- 1 1/2 cups all-purpose flour
- 3 Tbsp. cocoa powder, rounded
- 1 tsp. baking soda
- 1 cup white sugar
- 1/2 tsp. salt
- 1/3 cup melted butter or vegetable oil
- 1 Tbsp. vinegar
- 1 tsp. vanilla
- 1 cup cold water
- 1/2 cup mini chocolate chips
and cocoa powder and push through a sieve.
Dump in the chocolate chips and mix it all together.
Melt the butter or measure off the oil.
Add the butter or oil to the water and add the vanilla and vinegar.
Mix. And because it's oil and water, things don't mix too well...nevermind...it'll come along just fine.
Pour the wet mixture into the dry mixture and mix.
Pour into greased baking dish.
Bake in preheated oven 350 F x 35 minutes for a metal pan. Reduce that temperature to 325F if you use a glass baking dish.
Remove the cake from the oven and poke with a toothpick to test for doneness. It should come out clean when done. Let the cake cool right in the dish.