Whacky Vegan Chocolate Cake

INGREDIENTS FOR CAKE:

• 1 and 1/2 cupsUnbleached All Purpose Flour (I used Bleached)
• 3/4 cupSugar
• 1/2 teaspoonSalt
• 1 teaspoonBaking Soda
• 1/4 cupUnsweetened Cocoa Powder (I used Hersheys)
• 1 and 1/2 teaspoonsVanilla Extract
• 1/3 cupCanola Oil
• 1 tablespoonWhite Distilled Vinegar
• 1 cupCold Water

INGREDIENTS FOR PUDDING MIX FROSTING:

• 1 cupCold Milk
• One 4oz PackInstant Pudding Mix, Any Flavor (I used Oreos cookie flavor)
• One 8oz ContainerThawed Cool Whip (I used Fat Free)

CAKE PROCEDURE:

1. Preheat the oven at 350F/180C for 15 minutes. Lightly oil the cake pan you are using.
2. Stir together all the dry ingredients (flour to cocoa powder) and create a well in the center.
3. To the well add all the wet ingredients one by one. Mix until just combined. Don’t overmix. It’s ok to have some lumps.
4. Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Mine was done by 24 minutes. If baking cupcakes, check around 13-15th minute.
5. Cool completely on a wire rack. I left it for an hour.
6. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.
7. Cool completely before frosting. Actually frosting is not even necessary for this moist cake. You may simply dust with confectioner’s sugar and top with fresh raspberries.

FROSTING PROCEDURE:

1. Pour milk into a large bowl. Add the pudding mix. Beat until fluffy for 2 minutes.
2. Blend in the thawed Cool Whip thoroughly.
3. Frost the cake/cupcakes and refrigerate it at least for 3-4 hours before serving.

Source: http://www.egglesscooking.com/