Course: Dessert    Yield: 12 servings    Prep Time: 30 mins    Cook Time: 40 mins  

Ingredients

• 1 1/4 Cup of all purpose flour
• 1 Cup of sugar
• 1/3 Cup of unsweetened cocoa powder
• 1 Teaspoon of baking soda
• 1/2 Teaspoon of salt
• 1 Cup of warm water
• 1 Teaspoon of vanilla extract
• 1/3 Cup of vegetable oil
• 1 Teaspoon apple cider vinegar (or distilled white vinegar)
• 1/2 Cup of sugar
• 4 Tablespoon of margerine
• 2 Tablespoon of soy milk
• 2 Tablespoon of unsweetened cocoa powder
• 2 Teaspoon of vanilla extract
• 2 Cup of butter (room temp)
• 9 Cup of icing sugar
• 2 1/2 Cup of unsweetened cocoa powder
• 1 Cup of milk
• 1 Teaspoon of vanilla extract

Instructions

1. For the cake, use the first 9 ingredients.
2. Preheat the oven to 350 degrees F. In an 8 inch round pan, mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
3. Add the water, vanilla, oil, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary.
4. Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
5. ***(make this glaze after your cake has cooled and you have put the icing on your cake!!) For the glaze, use the following 5 ingredients. In a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles! Remove from heat and stir for another 5 minutes.
6. Add vanilla, stir, and immediately pour onto your already iced cake. Glaze dries really quickly! Let this cool for a bit before serving.
7. For the icing, use the remaining ingredients. In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.