Impossibly Delicious Chocolate Cake Recipe

This impossibly delicious chocolate cake has no eggs in it! So chances are this can be one of your go-to dessert recipes even when you're low on ingredients. The Dutch Process Cocoa Powder reacts well with the baking soda in this recipe to ensure a fluffy, moist cake.

Ingredients

• 3 cups

  flour

• 2 teaspoons

  baking soda

• 2 cups

  sugar

• 1/2 teaspoon

  salt

• 1/3 cup

  Dutch Process Cocoa Powder

• 3/4 cup

  vegetable oil

• 2 tablespoons

  vinegar

• 2 cups

  warm (from the tap is fine) water

• 1/2 cup

  butter (that's one stick)

• 1/4 cup

  Dutch Process Cocoa Powder

• 6 tablespoons

  milk

• 1 teaspoon

  Vanilla Extract

• 1 pound

  confectioner's sugar

Directions

Pre-heat your oven to 350-degrees. In a large bowl or stand mixer, combine the flour, baking soda, sugar, salt and cocoa on a low speed or by hand.

Add the oil, vinegar and water. Mix on low until just combined, do not over-mix.

Pour in to a 9x13

Bake on 350-degrees for 33-38 minutes, or until a cake tester comes out clean from the center. Cool completely before frosting.

This sweet, rich fudge frosting perfectly complements the tart-chocolate of the cake.

For the frosting: Melt the butter in a medium saucepan. Add the remaining ingredients. Stir until there are no sugar lumps. Pour over the cooled cake. Place in the fridge to completely harden the frosting.

Store in the fridge. Keeps up to 4 days.