#2942 - Chocolate Tube Cake (NO EGGS)

(by Shirley McNevich)

2 cups white sugar
3/4 cup Hershey's cocoa
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. cider vinegar
1 cup canola oil
2 cups water

Frosting: 1 cup white sugar; 1/4 tsp. salt; 3 TBSP cornstarch; 1 cup water; 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 tsp. vanilla

Batter: in a mixer bowl add white sugar, cocoa, flour, baking soda and salt--stir to mix, then place it on the mixer. Add the vanilla, cider vinegar, canola oil and water--beat on low speed until mixed, then beat on medium speed for 2 minutes. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness. Cool cake for 20 minutes, then loosen and invert on to a cake plate. Cool completely. Frosting: in a saucepan add 1 cup white sugar, 1/4 tsp. salt and cornstarch--stir to mix. Add water and baking chocolate--turn heat to medium and place saucepan over heat--cook/stir until thickened. Once thickened, remove from remove heat--add butter and 1 tsp. vanilla--stir until butter is melted and frosting is smooth. Let stand for a few minutes, then stir well before frosting the cake.