3 cup flour
2 cups Chelsea White Sugar
1 tsp salt
2 tsp baking soda
2/3 cup cocoa
2 tsp Vanilla essence
2 Tbsp Vinegar
2/3 cups Canola Oil
2 cups cold water

Mix dry ingredients in a roasting pan. No need to grease it. Add liquids and mix until mixed and wet.

Bake in the pan at 350°F or 180°C for approx 1-1/4 hours.

Ice the cake when it cools with a chocolate cream cheese icing.