Entirely Evil Chocolate Cake
(good for Vegans and people who are lactose intolerant)
You need an 8 x 8 x 2 inch cake pan or 1 large six muffin tin or both if you’re doubling the recipe.
Preheat oven to 350
Dump the following ingredients into a medium sized mixing bowl UNLESS you are doubling the recipe, in which case use a large one.
1 cup white sugar OR firmly packed brown sugar
1 1/2 cups white flour. Pastry flour makes a small but not critical improvement. Sift it? wtf? Don’t bother.
1 tsp baking soda (fresh is best)
1/2 teaspoon salt
AT LEAST two heaping tablespoons of cocoa powder, more if you are a chocoholic. Original recipe calls for three level tablespoons. Ha! I laugh in your moustache!
ground cardamom and/or cinnamon and/or nutmeg to taste. You can omit these but they subtly improve the cake.
Mix these dry ingredients well.
In a (minimum) two cup measuring cup, mix one cup of water, 1 teaspoon of vanilla, 1 tablespoon of vinegar and five or six tablespoons of vegetable cooking oil (peanut, canola). You can use melted butter or margarine if you’re not feeding vegans, but for this recipe, unlike so many others, it really doesn’t make a difference to the end result. Use a four cup measuring cup if you’re doubling the recipe.
Dump the wet ingredients in the dry ingredients, mix until the lumps disappear, pour into cake pan and cook for 1/2 an hour.
Cool and devour.
This is an adaptation of the Chocolate Cake recipe in the I Hate to Cookbook by the ever entertaining Peg Bracken. Could I but write half as entertainingly as she, I would be a happy woman. Hey, I am a happy woman. Maybe things aren’t so bad.
