:
3 c. flour
2 c. equal spoonful
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. canola oil
2 tsp, white vinegar
2 tsp. vanilla
In a mixing bowl combine the first five ingredients together. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Increase speed to medium and beat well. Scrape sides of bowl occasionally. Pour into greased 9x13 pan. Bake at 350* for 40-45 minutes.
Frosting:
1 c. cold milk
1 small pkg. instant sugar free chocolate pudding
1 8oz. carton Cool Whip FREE thawed
Beat the milk and pudding mix for 2 minutes. Add the whipped topping and beat till mixed. Frost cooled cake. Refrigerate leftovers.
3 c. flour
2 c. equal spoonful
6 tbsp. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. canola oil
2 tsp, white vinegar
2 tsp. vanilla
In a mixing bowl combine the first five ingredients together. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Increase speed to medium and beat well. Scrape sides of bowl occasionally. Pour into greased 9x13 pan. Bake at 350* for 40-45 minutes.
Frosting:
1 c. cold milk
1 small pkg. instant sugar free chocolate pudding
1 8oz. carton Cool Whip FREE thawed
Beat the milk and pudding mix for 2 minutes. Add the whipped topping and beat till mixed. Frost cooled cake. Refrigerate leftovers.