Ingredients
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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3 tablespoons unsweetened cocoa powder (I use Ghirardelli brand)
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup cold water
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1/3 cup canola oil
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1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
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1 teaspoon vanilla extract
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1 cup granulated sugar
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3 tablespoons cornstarch
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2 tablespoons unsweetened cocoa powder
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1 cup boiling water
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1 tablespoon unsalted butter
Instructions
- Combine flour, sugar, cocoa powder, salt.
- Stir in oil, cold water, vinegar, and vanilla until blended well.
- Pour into an UNgreased 8" microwave safe square baking pan.
- Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
- FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
- Stir in water and a dash of salt (if using).
- Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
- Once it hit the boiling point, cook another 1 minute more.
- Stir in butter and vanilla and mix well.
- Slice cake into squares and serve the warm sauce over the still warm cake.
- I like to add some sprinkles, shredded coconut,or chopped nuts on top too.