Yummy Chocolate cake

This really is good, so yummy as cupcakes and it's egg-less :)

The BEST Chocolate Cake

 sift together:

3 c. flour

2 c. sugar

1 tsp. salt

2 tsp. baking soda

1/2 c. baking cocoa

slowly add:

2 c. cold water

3/4 c. vegetable oil (I use Canola . . . it’s healthier)

2 Tb. white vinegar

2 tsp. vanilla

Pour into 9×13 pan – cook at 350* for 30-35 mins (depending on your oven & altitude, it can take even longer than 35 mins. Poke the middle with a toothpick & if it comes out clean, the cake is done).

 I let it cool for about 30 mins and then frost it with an entire can of milk chocolate frosting from the grocery store.  I frost it while it’s still a little warm & the frosting melts into the cake.

 This recipe also makes great cupcakes (just cook for 15-18 mins) or two cake rounds (cook time will be similar to that of a box cake).

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.