Fluffy Cake

As promised the cake recipe and the icing as well. This cake is very odd, no butter, no eggs, no milk.... Good if you are running short on any of those items, or if you just don't have them at all. It comes out much fluffier than you would think. It's been a huge hit here. I have been told it tastes like those Little Debbie or Hostess Cupcakes.

Super Fluffy Chocolate Cake

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Directions

Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.

     (This is how the recipe says to do it, but I just mixed all the wet in one bowl and all the dry in another and then combined like I would any other cake, later pouring it into the cake pan. It came out fine. Word of warning: there will be fizzing with the soda/vinegar reaction but your cake will not explode, I promise. *laugh*)

Bake at 350 degrees for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Buttercream Icing 

Ingredients

2 cups sifted confectioners' sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 tablespoons milk
2 tablespoons cocoa powder (optional)

Directions

Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Add cocoa if desired and beat until fluffy. If frosting is too sweet add a little more milk. 

 I often fiddle with this to get the desired consistency. Once you have the base finished you can add more milk to make it more of a glaze, or add more powdered sugar to stiffen it up. I use this on everything from cake to sugar cookies. I bet it would even glaze doughnuts.