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Parve
Easy
1 Hour, 10 Minutes
Diets 
My son’s Primary morah had each student choose his favorite recipe to share for the letter “R” and then compiled a recipe book for them to take home. I loved seeing what each five-year-old’s favorite was. I actually found a place for most of those favorites in my own recipe book. This one is Moishe K.’s favorite, and I could tell just by looking at the recipe that it was going to be a keeper. However, when I made it the first time I mistakenly omitted the eggs that the original recipe called for. I waited with bated breath to taste my flop but, lo and behold, it was delicious, fudgy and moist! br> Thank you, Shoshana K., for the delicious recipe, and Morah N. Izaak, for the adorable alphabet learning experience and everything you taught our precious boys! Yield: 1 9×13 or Bundt cake
2 cups boiling water
1 cup oil
1 cup Gefen Cocoa
2 and 1/2 cups sugar
2 teaspoons Gefen Vanilla Sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
3 cups Glicks Flour
Preheat oven to 350 degrees Fahrenheit and grease and flour (or spray with an oil spray/flour combo) either a 9×13 or Bundt pan.
Using an electric mixer, combine water, oil, and cocoa. Add rest of ingredients and beat two minutes until smooth.
Pour into prepared pan and bake in preheated oven for 50 to 60 minutes, or until inserted toothpick comes out clean. Cool and then frost with your favorite glaze or icing.
www.thevoiceoflakewood.com
(732) 901-5746
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This was a delicious, moist cake, perfect for my son’s egg allergies.
We love recipes that suit different dietary needs! So happy this one was it!
This cake did not taste good.