From The New York Times
Adapted from Cafe Beaujolais by Margaret Fox and John S. Bear
serves 6 to 8
1 ½ cups flour
1/3 cup unsweetened cocoa [I used Double-Dutch Dark]
1 t. baking soda
1 cup sugar
½ t. salt
5 T. corn oil [I used canola]
1 ½ t. vanilla
1 T. cider vinegar
Heat the oven to 350 degrees. Whisk together the flour, cocoa, baking soda, sugar and salt. In a separate bowl, whisk together the oil, vanilla and vinegar with 1 cup cold water. Whisk in the dry ingredients, blending until completely lump-free. Pour into a greased 9-inch round cake pan. Bake for 30 to 35 minutes, or until the top springs back when pressed gently. Cool before removing from the pan and dusting with confectioners’ sugar, or frosting if desired.
The above taken from a blog in my blog roll. I'm no longer sure which. It sounded really good, so I'm posting it here so I don't loose the recipe.
Related Tags: Amazon cake, Cocoa, Cafe Beaujolais, Margaret Fox, John Bear, Recipe, Cake recipe