Jenn's Chocolate Cake

     This chocolate cake recipe comes from, and is named for, one of my college roommates.  The small town community college had dorm rooms, as well as townhouses for older students with families.  Four of us girls shared one of the fully furnished townhouses.  We had a nice big kitchen to share, our own washer and dryer and we each had our own bedroom.

     Remember college, when you'd just left home, and thought you knew everything?  Oh the things I would tell myself if I could.  Instead I will tell them to my children, who will roll their eyes and ignore my advice and learn their own lessons.

 Jenn's Chocolate Cake

1 1/2 cups flour  

1 cup white sugar

1 teaspoon baking soda                 Mix all of the dry ingredients together in a medium sized bowl.

1/2 teaspoon salt  

1/2 cup vegetable oil

1 cup water                                  Add all the liquid ingredients to the dry ingredients and stir to

1 tablespoon vinegar                    combine.  Pour the cake batter in to an 8x8 or 9x9 pan and   

1 teaspoon vanilla                         bake at 350 degrees for 20-30 minutes.

This makes a very nice, moist chocolate cake.  It doubles easily and it freezes well.   I like to use half whole wheat, half all-purpose flour.  And I often add rum flavouring because it adds richness and depth to the chocolate flavour.  This is a softer, crumblier cake, so it's not a good one to take out of the pan and decorate.  But it has no eggs or milk, and is a quick simple recipe.  It goes beautifully with homemade vanilla ice cream too!