Moist Chocolate Cake

We grew up in one of those unusual and wonderful households where Mom baked everything from scratch. No boxed cake mixes for us! And Mom loves to bake so we often had cookies and cakes to greet us when we arrived home from school.

As a result I learned to bake very young. Sweet Blueberry Muffins is the first thing I remember baking by myself. I would get up early and greet the family with fresh baked muffins when they got up! This recipe is from the Betty Crocker Cookbook which Mom received as a wedding present. 

Another recipe I learned to bake as a child was a simple chocolate cake recipe called "Moist Chocolate Cake." This recipe was from a church ladies cookbook.  Mom had a couple of these cookbooks where local housewives would put their favorite recipes together and sell the cookbooks to raise money for the parish. 

This recipe is very easy - no eggs, no milk. Just a few ingredients - and always perfect! 

Recipe for Moist Chocolate Cake
Preheat oven to 350 degrees
Add all ingredients to bowl and stir until smooth

• 1 cup sugar

• 1 1/2 cup flour

• 1/2 tsp salt

• 1/4 cup cocoa

• 1 tsp baking soda

• 1 Tbsp vinegar

• 1/2 cup salad oil

• 1 tsp vanilla

• 1 cup cold water

Pour into ungreased 8x8 pan.
Bake for 35-40 minutes or until toothpick comes out smooth

For cupcakes: fill 12 muffin tins 1/2 full. Bake 22-25 minutes.  

Frost when cool. Enjoy.