| 1 | Preheat oven to 375. |
| 2 | sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or 9-inch round cake pan. |
| 3 | In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. |
| 4 | Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. |
| 5 | When the batter is smooth, add the vinegar and stir in quickly. |
| 6 | There will be pale swirls in the batter where the vinegar is reacting with the baking soda. |
| 7 | Stir just until the vinegar is evenly distributed throughout the batter. |
| 8 | Bake for 25 to 30 minutes. |
| 9 | per 2-inch piece: 237 cal, 3 g protein, 14 g fat, 23 g carbohydrate, 100 mg sodium, 1 mg cholesterol. |
| 10 | to top the cake, i pureed a bag of (thawed) frozen raspberries and added a few drops of lemon juice, then strained through a seive. |
| 11 | I was going to sprinkle some powdered sugar on top, but i realized i didn"t have any *yikes*, so i just mixed in a little regular sugar. |
| 12 | I spooned a little of this on top of each piece of cake (as well as underneath it), and then sprinkled fresh raspberries on top. |
| 13 | It was wonderful. |
| 14 | The color of the pureed raspberries alone is enough to make me love this dessert. |
| 15 | The cake was great too-- wonderfully dark and moist. |
| 16 | A perfect contrast to the tartness of the berries. |
| 17 | recipe by : |
