Easy Chocolate Cake

3 cups (750 mL) all-purpose flour
2 cups (500 mL) granulated sugar
2/3 cup (150 mL) cocoa powder
2 tsp (10 mL) baking soda

1/2 tsp (2 mL) salt

2 cups (500 mL) cold coffee or water

1 cup (250 mL) vegetable oil

2 tsp (10 mL) vanilla
3 tbsp (45 mL) cider vinegar

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in 
coffee, oil and vanilla. Stir in vinegar.

Prepare pans as per below. Pour in batter, smoothing top.

Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).

Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely. 



Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.



Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.



Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.