Happy 233rd Independence Day!

Ingredients:
3 cups all-purpose flour (King Arthur)
2 cups pure cane sugar (Florida Crystals)
1 teaspoon kosher salt (Morton Coarse Kosher Salt)
2 teaspoons baking soda (Arm & Hammer pure Baking Soda)
1/2 cup unsweetened cocoa powder (Hershey’s Cocoa)
3/4 cup canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract (Madagascar Bourbon Pure Vanilla Extract)
2 cups cold water
Preparation:
1 Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan or mixing bowl.
Add oil, vinegar and vanilla and pour cold water over all and mix well. A hand-mixer works well to
ensure smooth consistency. Pour into cake pan or cupcake baking cups.
2 Bake at 350 degrees F for 30 to 40 minutes or until toothpick comes out clean. Cooking times
shorten considerably if you are making cupcakes or smaller cake loaves.
Note: This cake freezes well.

M,E,P,S,N,Se,Sh

Contains: Wheat

Key: M,E,W,P,S,N,Se,Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Shellfish-free