Marvelously Moist Chocolate Cake

2 c Sugar
1 c Vegetable Oil
2 Egg replacements (blended; not beaten)
1 c Plain soy or rice milk
1 c Hot coffee
1 ts Vanilla extract
3/4 c Quality cocoa powder
2 c Flour
1 ts Salt
1 ts Baking powder; and
2 ts Baking soda
1/2 Applesauce

Preheat oven to 325 degrees.

Lightly "grease" and flour two nine inch cake pans or one 9x13 inch pan. In a large bowl combine ingredients IN ORDER one at a time, mixing well a low speed after EACH addition. You can also mix this batter with a fork if you are careful not to let the cocoa powder leave lumps.

Pour into pans and bake for 40 minutes or until a toothpick comes out clean. Cool and remove from pans. Let cool completely before adding your favorite frosting.

Serve one day after baking for best flavor...if you have the will power!

Marvelously Moist Chocolate Cake printer friendly version located here. (Just the recipe. Nothing else.)
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