Combine

• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 2 tsp. baking soda
• 3/4 c. cocoa
• 2 c. sugar

Mix.

Then add:

• 1 c. oil
• 2 c. water

Mix 2 minutes at medium speed.

Then add:

• 2 eggs
• 1 tsp. vanilla extract

Mix 2 minutes at medium speed.

Pour into a 9 x 13 cake pan and bake at 350 degrees for 25 to 30 minutes.

Now, the important part. Frosting.

• 3 c. powdered sugar
• 2/3 c. cocoa
• 1/2 c. shortening
• 5 or 6 Tbsp. water or apple juice
• 1 tsp. vanilla extract
• 1/3 tsp. salt

Beat 1 c. powdered sugar, cocoa, salt, shortening, 2 Tbsp. water/apple juice, and vanilla until creamy. Gradually beat in remaining sugar and water/apple juice until smooth.

A quick note on oils.

Vegetable oil may contain soy oil, but generally, consuming soy oil will not affect those who are soy sensitive. Not so with peanut sensitivity and peanut oil. Soy lecithin does not seem to have any adverse affects either, but that’s just our experience. If soy lecithin is acceptable in your diet, you’ve got a much wider range of foods available. An example: chocolate chips. Ghirardelli semi-sweet chocolate chips have no dairy, but contain soy lecithin.