Ingredients
3 c. flour
2 tsp. baking soda
1/2 c. cocoa
2 c. water, divided
2 tsp. vanilla
2 c. sugar
1/2 tsp. salt
1 c. salad oil
2 Tbsp. vinegar
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Combine dry ingredients in large bowl. Stir in oil and 1 cup of water, mixing well. Add remaining cup water, vinegar and vanilla. Pour into prepared pan; bake for 45 or 50 minutes, or until done. Frost with your favorite chocolate frosting.