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Preheat oven to 350 degrees. Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended. Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes or until wooden pick inserted into the center of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.

Chocolate Layer Cake M, E, P, S, N
3 cups flour 2 cups sugar 1/2 cups dairy-free 100% cocoa powder 2 tsp. baking soda 1 tsp. salt	2 cups water 2/3 cup vegetable oil 2 T. distilled white vinegar 2 tsp. vanilla extract
Preheat oven to 350 degrees. Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended. Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes or until wooden pick inserted into the center of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.

**Adapted from The Food Allergy Network 401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Chocolate Layer Cake M, E, P, S, N

401 E. Gold Coast Rd. #326 Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419

Chocolate Layer Cake
M, E, P, S, N

401 E. Gold Coast Rd. #326
Office: (402) 592-2055 Papillion, NE 68046-4194 Fax: (402) 592-2419