2 cups flour [white]
1 1/3 cup sugar [white]
1 tablespoons cocoa
1 1/3 teaspoons soda [baking]
2/3 teaspoons salt
8 tablespoons oil [used olive]
1 1/3 cup water
1 ¼ teaspoon vanilla
1 1/3 tablespoons vinegar [white, distilled]
Sift dry ingredients into mixer.
Make 3 indentations in dry ingredients.
Pour oil in one, vinegar in one, water and vanilla in one.
Mix well and bake for 25-30 minutes at 325 degrees.
None of my measuring spoons is in thirds, so I was guess-timating on the quantities.
Because no pan size was listed, I used my standard 13x9 pan and started off at 35 minutes as the batter was thin. The timing was just right.
I may frost this with a thin powdered sugar glaze and take it in for the office to tell me what it tastes like. A cake with no eggs!? Maybe more like brownies.
Later that night -- I had the munchies, so I had to taste test the cake, right!? No frosting needed. It's super moist and light and fluffy. Luckily I do have some self-restraint. My colleagues may get some ... eventually.
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