Servings: 10 to 12

Cake: subheading: Cake:
3 cups flour 3 cups flour
1¾ cups sugar 1¾ cups sugar
1 tsp salt 1 tsp salt
1½ tsp baking soda 1½ tsp baking soda
¼-½ cup cocoa powder (depending on your taste) ¼ to ½ cup cocoa powder (depending on your taste)
2 tsp vanilla 2 tsp vanilla
¾ canola or vegetable oil ¾ canola or vegetable oil
2½ cups water 2½ cups water
2 Tbs white vinegar 2 Tbs white vinegar
 
Frosting: subheading: Frosting:
⅓ cocoa powder ⅓ cocoa powder
2 cups powdered sugar 2 cups powdered sugar
pinch of salt pinch of salt
½ cup softened butter ½ cup softened butter
1½ tsp vanilla 1½ tsp vanilla
1-2 Tbs milk (or more, to reach desired consistency) 1 to 2 Tbs milk (or more, to reach desired consistency)

1. Preheat oven to 375°F. Grease a 13x9 or a jelly roll pan (10x15").
2. Sift all dry ingredients, make a well in the middle to pour the wet ingredients into.
3. Combine all wet ingredients.
4. Mix gently just until combined. (It'll bubble as you mix. Do not overmix.)
5. Bake a 13x9 for 35 to 40 minutes. Bake a jelly roll pan for 10 to 15 minutes.
Frosting
1. Cream together butter and vanilla. Add in sifted cocoa, salt and powdered sugar together before adding milk. Add enough milk to reach desired consistency.