3 c. flour
2 c. sugar
½ c. cocoa
2 tsp. baking soda
1 tsp. salt
2/3 c. cooking oil
1/8 c. white or cider vinegar
1 tsp. vanilla
2 c. cold water
Mix wet and dry separately and then combine until smooth. Put in a rectangular baking pan. (13X 9)
Bake in a preheated oven at 325° for about 25 or 30 minutes. Put a toothpick in the center all the way to the bottom of the cake and pull it out. If it is batter free and dry it is done.
Raspberry Coulis
Heat to a soft boil a pint of fresh or frozen raspberries. Add a tsp. of vanilla extract and a half of a cup of sugar. After the sugar melts in strain the sauce. Spoon some on to a plate Lay slices of cake across the plate and top with fresh whipped cream.