Chocolate Cake (low cholesterol/egg allergy friendly)


1 c. flour

1 c. sugar (or baking Splenda)

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

Combine dry ingredients and then add:

1 tablespoon white vinegar

1 tsp. vanilla

1/2 c. canola oil

1 c. water

Mix until completely blended and no lumps are present. Bake 20-30 minutes at 350 degrees.