Categories: cake, dessert

Ingredients

• 2 c flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3/4 c oil (consider using applesauce!)
• 1 3/4c sugar
• 1 tsp baking powder
• 3/4 c cocoa powder
• 3/4 c water, or use cooled coffee for a mocha cake
• 2 tsp vanilla extract
• 3 eggs
• 1/2 c water
• 1 c whipping cream
• 1/4 tsp vanilla extract
• 1 Tbsp powdered sugar

Directions

1. Preheat oven to 350 (375 for cupcakes).

2. In a large bowl, combine the flour, baking soda, salt, oil, sugar, baking powder, cocoa powder and 3/4 cup of water ofr coffee. Mix well.

3. Add the vanilla, eggs and 1/2 c water. Beat for 2 minutes until creamy and smooth.

4. Bake in a greased 9 × 13 pan for 30 minutes, until the center springs back or a toothpick comes out clean.

5. For cupcakes, fill paper lined cupcake tins 2/3 full and bake at 375 for 15 – 20 minutes or until the cupcakes spring back when touched.

6. Let cool before topping.

7. For the “frosting”:

8. Put the mixing bowl and beaters in the freezer while you are making the cake.

9. In cold bowl, combine the shipping cream and vanilla.

10. Beat on high, sifting in the powdered sugar while beating. Beat until stiff and fluffy.

11. Top each cupcake with a cloud of whipped cream and serve.

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