The weather is finally starting to think about cooling down and I, for one, am thankful!  It also means I may be able to start baking before too much longer.  So on this happy occasion I thought I would share with you one of my favorite recipes.  Yum.  This is from The Vegetarian Way by Virginia & Mark Messina.

Yes, this recipe is vegetarian but don’t let that put you off.  It is excellent and wonderfully gooey when straight out of the oven.

CHOCOLATE CHIP CAKE

1 1/2 cups white flour

1 cup sugar

1 teaspoon baking soda

1/8 teaspoon salt

5 tablespoons vegetable ol

1 teaspoon vanilla extract

1 tablespoon cider vinegar

1 cup cold water

1 cup semisweet chocolate chips (preferably Fair Trade chocolate)

Preheat oven to 350F.

In a large mixing bowl, stir together the flour, sugar, baking soda, and salt.  In a separate bowl, stir together the oil, vanilla, vinegar and water.  Mix and pour the liquid over the dry ingredients.  Stir well to combine.

Pour the batter into an ungreased 8-by-8-inch pan.  Sprinkle the chocolate chips over the top.  Bake for 35 minutes.

Serves 16.

This is a wonderful cake.  The majority of the chocolate chips will sink as the cake bakes.  This allows for a fudgy layer at the bottom.  I first made this cake for a vegetarian friend, however, I loved it so much it has now become a staple in my own kitchen!