I’m not sure where this recipe originally came from…all I know is we’ve been busting it out for family nights for a long time and it will always remain a favorite. I love that when I’m out of eggs I can still make it! It goes a little something like this:
*1 1/2 c. unbleached flour *1 c. sugar *3 Tb. cocoa *1/2 tsp. salt *1 tsp. baking soda *1 tsp. vanilla *1 tsp. vinegar *5 Tb. oil (I like to use coconut oil) *1 c. cold water
~In a large mixing bow mix flour, sugar, cocoa, soda, & salt. Make 3 wells. In one place the vanilla, in one the vinegar, and in one the vanilla. Pour cold water over all & mix until moistened. Pour into an 8×8 pan. Bake @ 350 degrees F for 25-30 minutes. That’s it people. So easy and it’s super moist.
*2 3/4 c. powder sugar *6 Tb. cocoa *6 Tb. butter (room temp) *5 Tb. milk *1 tsp. vanilla
~Mix sugar & cocoa in medium bowl-set aside. Beat butter to creamy. Alternate beating in sugar mix and milk. Blend in vanilla. Beat until light and fluffy. Sometimes I’ll stir in chocolate chips or toffee bits (as pictured above) just to add a ‘new’ twist.