Ingredient List
For the Cake:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water
For the Frosting:
  • 6 ounces chocolate chips
  • 1/3 cup canned evaporated milk, Half-and-Half, heavy whipping cream, or whole milk
  • 1/4 cup butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar
Making the cake
  • Preheat oven to 350°F. Grease a 8 x 8 x 2-inch square baking pan.

  • Add the flour, cocoa, sugar, baking soda, and salt to the prepared pan; mix.

  • Make 3 depressions in dry ingredients: 2 small and 1 larger.

  • Pour vinegar in one small depression and vanilla in the other small depression. Pour the vegetable oil in the larger depression.

  • Pour the water over all; mix well until smooth.

  • Bake on middle rack of the oven for 25 – 35 minutes, (oven baking times may vary so it is important to check your cake at the least amount of time). Test center with toothpick until it comes out clean.

  • Let cake cool; top with Easy One-Bowl Chocolate Frosting.

Making the Frosting
  • In a medium-sized microwave-safe bowl, combine chocolate chips, milk, butter, and vanilla.

  • Heat in the microwave, in 10-second intervals, for about 30 seconds, stirring until mixture is smooth. Do not overheat.

  • Add confectioners’ sugar, whisk until smooth and evenly combined. Spread over cooled cake.  Note: If confectioners’ sugar is lumpy, sift before measuring.

  • Makes 9 servings.

Nutrition Information Per Serving
  • (1 serving of cake with frosting, 136g): 470 calories, 170 calories from fat, 19g fat, 8g saturated fat, 0g trans fat, 15mg cholesterol, 280mg sodium, 72g total carbohydrates, 2g dietary fiber, 54g sugars, 5g protein, 39mcg folate, 0mg vitamin C, 30mg calcium, 1mg iron.

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