Recipe from: Molly Schultz
2 c. sugar
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/3 c. cocoa
1 tsp. vanilla
2 tbsp vinegar
3/4 c. oil
2 c. cold water
Mix all together. Pour into a greased 9x13 pan.
Bake at 350 degrees for 40 minutes. Cool.
(I like to use a double batch of frosting)
1 sq. baking chocolate
1 c. sugar
1/4 c. vegetable shortening (I am sure she used lard!)
1/3 c. milk
Boil until thick and bubbly. Stir in 1 tsp. vanilla and 1/2 c. nuts.
Beat until the consistency to spread.
This is the most moist chocolate cake ever.
Will keep if covered for 4-5 days - if it lasts that long!!