This recipe is my absolute favorite cake, and it's MSPI-friendly! It's so rich and moist. My mom made it for many of my birthdays as a kid and now I'm going to make it for my hubby's birthday this week.
I had to make a few changes to the icing to make it OK for me to eat.
3 cups flour
2 tsps. baking soda
2 cups sugar
1 tsp. salt
5 tbsp. cocoa
2 tbsp. vinegar
10 tbsp. canola oil
1 tbsp. vanilla
2 cups cold water
Mix all ingredients until batter is smooth. Bake in greased and floured 9x13 pan at 350 for 35 minutes.
5 tbsp. butter-flavored Crisco or MSPI-friendly margarine
1 tsp. vanilla
2 tbsp. cocoa
4-5 cups powdered sugar
Combine ingredients adding small amounts of milk or powdered sugar as needed. Beat until icing is smooth and fluffy.
Quick Start with MSPI Mama: This is one of my Quick Start recipes, as long as you don't use the icing. Instead, try a sprinkling of powdered sugar once the cake has completely cooled.