Egg-free Chocolate Cake

INGREDIENTS:

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Mix all ingredients except chocolate chips together in a bowl until there are no lumps.
2. Stir in chocolate chips.
   
3. Put in greased pan(s) and bake at 350 degrees for 35 minuntes, or until toothpick inserted comes out clean.
4. Frost with Chocolate Butter Frosting.
   

For a gluten free option, swap the 3 cups of flour for 3 cups Cup 4 Cup Gluten Free Multipurpose Flour Blend.

Chocolate-Cream Cheese Frosting

Yields: 4 cups

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
5 1/4 to 5 3/4 powdered sugar

DIRECTIONS:

1. Beat cream chees, butter, vanilla, and cocoa powder with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13X9X2 inch cake.) Cover and store frosted cake in the refrigerator.