Categories: dessert, not tried

Ingredients

• CAKE:
• 1 1⁄2 Cups all-purpose flour
• 3 TB. NATURAL COCOA POWDER
• 1 Cup sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 6 TB. vegetable oil
• 1 TB. vinegar
• 1 tsp. PURE VANILLA EXTRACT
• 1 Cup cold water
• FROSTING:
• 11⁄2 Cups powdered sugar
• 2 TB. NATURAL COCOA POWDER
• 3 TB. soft butter
• dash salt
• 2 TB. brewed coffee, room temperature

Directions

1. CAKE DIRECTIONS:

2. Preheat oven to 350°.

3. Sift the dry ingredients together into a 10” cast iron skillet (also works well in an 8×8 baking pan).

4. Make three wells in the dry ingredients.

5. Pour the vegetable oil in the first well, the vinegar in the second well and the PURE VANILLA EXTRACT in the third well.

6. Pour the cold water over the top.

7. Stir with a fork until well blended.

8. Bake at 350° for 25 minutes.

9. Let cool, then frost.

10. FROSTING DIRECTIONS:

11. Cream together the powdered sugar, COCOA,

12. butter and salt until well blended.

13. Add the coffee and mix well.

14. Spread over the cooled cake.

15. Nutritional Information:

16. Servings 12; Serving Size 1 piece (86g); Calories 270; Calories from fat 90; Total fat 10g; Cholesterol 5mg; Sodium 320mg; Carbohydrate 46g; Dietary Fiber 1g.

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