Chocolate Cake

When I started making Cake Pops, I was inspired to find a Chocolate Cake Recipe that would make the most deliciously moist Cake Pops. I started with a recipe and have adjusted it to make it an O.M.I. hit. Because I typically make it into Cake Pops, I let it cool and crumble the cake, making about 70 Cake Pops. This cake can easily be frosted and served as the beautiful cake it is.

Oh, My! Chocolate Cake

Ingredients

• 3 cups all purpose flour
• 2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 cups water @ room temperature
• 2/3 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 tablespoons apple cider vinegar
• 2 teaspoons baking soda

Directions

1. Preheat oven to 350.
2. Coat 9” x 13” cake pan or 2 9” round cake pans with cooking spray.
3. In a large mixing bowl, sift and whisk together flour, sugar, cocoa, and salt, set aside.
4. In a medium mixing bowl whisk together water, oil, and vanilla.
5. Pour wet ingredients over dry into large bowl and mix with electric mixer.
• 2 minutes – low setting, until just combined.
6. Use same medium mixing bowl from above and whisk together apple cider vinegar and baking soda. Let the two ingredients fiz up.Once it’s done fizzing, pour onto the cake batter and continue mixing using electric mixer.
• 1 minute – low setting
• 2 minutes – medium setting
7. Pour into coated cake pan(s).
8. Bake 30-40 minutes. I check on it every 5 minutes it goes past 30 minutes.
9. Cool, frost and serve.
10. Or do it up O.M.I. Style: cool, crumble and make into Cake Pops.

Those vegan friends out there can partake and enjoy, this recipe is egg and dairy free.