Serves: 9
Total Calories: 301

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
3 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water cold
powdered sugar (optional)
* Part two.
1 tablespoon butter or margarine
1 tablespoon unsweetened cocoa
3/4 teaspoon instant coffee
2 tablespoons cream
1 cup powdered sugar
1/2 teaspoon vanilla extract

Heat oven to 375° F. In the large bowl of an electric mixer, sift flour, sugar, baking soda, cocoa, and salt. Make a well in mixture and pour in oil, vinegar, vanilla, and water. Mix on low speed just until ingredients are combined. Pour into greased and floured 8-inch square baking dish. Bake for 25 to 30 minutes. When cake is cool, sprinkle top with confectioners' sugar or frost with the following frosting.

Mocha Frosting:
*Melt butter or margarine in small pan. Add cocoa, instant coffee, and heavy cream bring to boil, stirring constantly. Simmer for 1 minute while stirring. Remove from heat add confectioners' sugar and vanilla. Beat until smooth. Spread on cooled cake.

Note: No changes needed for high altitude.

Nutritional Facts:

Serves: 9
Total Calories: 301
Calories from Fat: 94

More Recipes from the Recipes for Busy Days Cookbook:
Crazy Chocolate Cake
Upside Down Coffee-Pound Cake
Yellow Cake