Snowflake Cake

On a day when I wake up after a quiet peaceful night and see the world is covered in a white blanket, I have to make Snowflake Cake.  It's easy and you can see where it gets its name - the white sugar dusted over the top looks a lot like a drift of soft snow. Eaten warm right out of the oven, it's a very special treat!

This cake is also excellent for when you need a speedy take-with dish to a potluck or after-work celebration.  It takes 35 minutes from start to finish and contains only a few basic ingredients.  It's delicious, light, and airy, in spite of its somewhat dense chocolate texture.  People won't believe you made it entirely from scratch!

You will need:
Large mixing bowl
Smaller bowl
Spatula and wire whisk
9x13 baking dish, greased or sprayed with olive oil

3 c. King Arthur unbleached all-purpose flour
2 c. unbleached cane sugar
1/2 c. unsweetened baking cocoa (Ghiardelli is best)
1 tsp. sea salt
2 tsp baking soda

Mix dry ingredients together well with wire whisk in large bowl and set aside.

Pour 2 c. cold water, 1 tbsp. apple cider vinegar, 1/3 c. vegetable oil, 1/3 c. unsweetened applesauce, and 1 tsp. vanilla into small bowl.  Blend well, and add to dry ingredients in large mixing bowl.

Beat well with spatula for 300 strokes, turning bowl from time to time and scraping sides until all is well blended.  The batter will be smooth, creamy, and will gleam like satin with little bubbles that form from the interaction of the soda and vinegar.

Bake at 350 degrees for about 30 minutes.  Cake is done when it smells done, or when the top springs back to a light touch.

Remove from oven, allow to cool, dust with confectioner's sugar, and cut immediately into squares.  Serve warm or cold with fruit, whipped topping, or ice cream.