Cocoa Cake. (Can be easily doubled, this makes a small cake)
1 ½ cups all purpose flour
½ to 1 cup granulated sugar (I used ½ cup)
1/4 cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup water
½ cup (scant) unsweetened applesauce
1 tbsp vinegar
1 tsp vanilla
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl and mix well. Make a well in the centre, and pour the wet ingredients in – whisk slightly to blend, then blend wet and dry together. Stir with a wooden spoon or wire whisk just until batter is smooth and ingredients are well blended.
Pour into greased 8 inch square pan (or a 9″ layer pan). Bake at 350 for 35 to 40 minutes or until cake tester comes out clean. Do not underbake. Cool in pan – this is much better eaten COLD, as the texture is very strange when it is hot. A standard butter cream frosting tastes really good on this