This recipe is also in Butter Baked Goods book

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1 ½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

1 tsp baking powder: this is from another recipe which calls for it

½ teaspoon salt

1 cup sugar (try to cut in half?)

½ cup vegetable oil

1 cup cold water or coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar or white vinegar

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GLAZE :

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½ lb bittersweet chocolate

¾ cup hot water or milk

½ teaspoon vanilla extract

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1. Preheat the oven to 375°F.

2. In an ungreased 8-inch square or 9-inch round cake pan, sift together the flour, cocoa, baking soda, salt, and sugar.

3. In a 2-cup measuring cup or medium bowl, measure and mix the oil, water or coffee, and vanilla.

4. Pour the liquid ingredients into the baking pan and mix the batter either with a fork or a small whisk.

5. When the batter is smooth, add the vinegar and stir quickly.

6. There will be pale swirls in the batter where the baking soda and vinegar are reacting.

7. Stir just until the vinegar is evenly distributed throughout the batter.

8. Bake for 25 to 30 minutes.

9. The sides of the cake will begin to pull away from the pan, and a knife inserted into the center will come out clean.

10. Cool the cake in the pan on a rack.

If you are making the glaze, reset the oven to 300°F.

Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.

Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving