Ingredients
2 c. cold water
2 c. sugar
3 c. flour
1/2 c. cocoa
2/3 c. oil
2 tsp. baking soda
1 tsp. salt
2 Tbsp. vinegar
2 Tbsp. vanilla
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Mix all ingredients in large bowl. It will look watery but that's okay. Pour into greased and floured 9 x 13-inch pan. Bake in 350° oven for 35 to 40 minutes. Use cake tester at 35 to 37 minutes to be sure cake is not overcooked as it will be dry and not as moist tasting. Cool on cooling rack. Frost or can use Cool Whip as a topping on cake. Bake in 9 x 13-inch pan (greased and floured) at 350° for 35 to 40 minutes. Don't overcook.