This recipe is from LDS Living Magazine.
3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. baking soda
1/2 c. baking cocoa
2 c. cold water
3/4 c. vegetable oil
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).
And yes, that’s right – there are no eggs.