I have come across a perfect cake. This cake probably goes back to the Depression, when eggs and butter were hard to find. Its charm lies in its simplicity: few ingredients, quick preparation and bake time. I often make this cake in the evenings when there's no dessert in the house....start at 8, and there's warm, moist chocolate cake before 9. Nothing better than that.
The original recipe calls for 1 cup water, but I have substituted 1/2 c milk and 1/2 c decaf coffee (or 1 cup milk). Feel free to do any combination--omitting the milk makes it vegan!
Preheat your oven to 335º and grease an 8x8 pan.
Mix together in a large bowl:
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup milk
1/2 cup coffee
1 cup sugar
Mix together dry ingredients in another bowl:
1 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons unsweetened cocoa powder
Gradually add dry ingredients to wet ingredients and mix together. Pour the batter into the pan, and bake for 28 minutes, or until a toothpick comes out clean.
My favorite variation is to add raspberry glaze (as above) or raspberry filling if baked as cupcakes (I use a turkey baster to squeeze the jam into the warm cupcakes). The jam is easier to work with if it is melted in the microwave for half a minute.