No Egg Cake (Chocolate or Vanilla)
3 c. flour
2 c. sugar
1 t. salt
2 t. soda
¼ c. cocoa (optional)
2 c. water
2/3 c. vegetable or olive oil
2 T. vinegar
2 t. vanilla
Put the first 5 (4 if you don’t use the cocoa) ingredients into 1 gallon zip plastic bag and shake to combine and break up any lumps of cocoa if necessary. Note: Always hold the bag by the top to prevent the bag from opening.
In a 4 c. measuring cup mix the additional ingredients together.
Pour into flour mixture in the zip plastic bag and mix well until any lumps are smoothed out. Cut the corner of the bag off and pour into a greased and sugared 9″X 13″ pan or a 9″ to 10 ” spring form pan and bake for 35-40 min. at 350 º oven. Cool and frost with chocolate frosting.
Chocolate Frosting In A Bag
¼ c. (1/2 cube) softened butter
½ t. salt
1 t. vanilla
½ t. almond flavoring
4 T. cocoa
4 ½ to 5 c. powdered sugar
¼ c. milk, cream, canned milk, or buttermilk
Mix everything together in a 1 gallon zip bag until creamy and spread on cooled cake. If the spreading consistency is not smooth enough, add more milk or powdered sugar until it is the right consistency. Makes enough to frost 9″x13″ cake.
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