This is an easy cake that we've perfected so that it is more chocolaty and less sugary.
We have also made them as cupcakes.
They're dense and slightly crispy on the top.
3 c flour
2 c (scant) sugar
1 c cocoa (I would recommend Hershey's special dark cocoa)
2 t salt
2 t baking soda
3/4 c canola oil
2 T vinegar
2 c cold water
Sift dry ingredients into mixing bowl. Add rest of ingredients & beat until smooth.
Bake at 350 degrees. 9x13 pan around 30 minutes; cupcakes 20 minutes.
If putting sprinkles on top, add them after cake has been baked for at least 10 minutes.