• 3 c. Flour
• 2 c. Sugar
• 2/3 c. Cocoa
• 2 tsp. Baking soda
• 1 tsp. Salt
• 1 tbsp. Vinegar
• 2 tsp. Vanilla
• 1 c. Vegetable oil
• 2 c. COLD water

1. Mix all ingredients together. Note: batter will be thin. Bake at 375-degrees in a greased and floured 13x9 cake pan for 30-35 minutes.

This is my favorite cake in the world to bake. It was passed down from my Great Grandmother, to my Grandmother, to my Mother. The "no-no" part in the name, I've been told, is in reference to the fact that it uses no eggs and no milk. It's always a huge hit with choc-o-holics because it's very dense, moist, and rich. It's also great for situations when you need to bake a cake and realize you don't have any eggs! Also worth mentioning: if you "stack" the dry ingredients just right, then add the vinegar, you get a fun reaction which is great for when you're baking with kids! (I have lots of fond childhood memories of my mom letting me pour the vinegar in and creating a "cake mix volcano", ha ha.) I've noticed that baking times for this cake vary a lot. In some ovens, I've known it to take up to 40 minutes. Look for the edges to "pull away" from the sides of the pan and/or stick a toothpick in the middle to test. The cake will be EXTREMELY heavy (it's a very dense and moist cake). Even if you under-bake it a little -- it's super tasty that way too with a "puddingy" center! I like to top the cake using the standard Wilton buttercream frosting recipe with 1/4 c. of cocoa to make it chocolate. Also try adding a little bit of peanut butter if you'd like to have chocolate-peanut butter frosting (not a favorite of mine, but has been a huge hit with family members).