Preheat oven to 180 degrees C. Grease a 22cm square cake tin.
Sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the bicarb soda and the salt. Stir in the vinegar, oil, water and 1 teaspoon vanilla. Beat until smooth. Pour the cake mixture into the prepared cake tin.
Bake for 30 to 35 minutes. Let cake cool. Then spread chocolate icing over top.
Icing: Combine in a saucepan 1 cup of the sugar, 1/4 cup of the cocoa, the milk and the butter. Boil for 1 minute. Stir in 1 teaspoon vanilla and continue stirring until partially cool. Spread over cake.
Either the ingredients or directions are wrong for this recipe. The cake was only about 1.5cm high, not at all like the photo, and so dense and flavourless it was difficult to swallow. I would love a good eggless chocolate cake recipe, but this is definitely not it! - 29 Mar 2014
This is one of the best chocolate cakes I have eaten. It is dense like a mud cake, simple to make, and scrumptious. I have also used it to make a Black Forest Trifle as my brother has a severe egg allergy and he never gets to eat most desserts. I must say....he took the leftovers home on Christmas Day. A Winner in my books. - 31 Dec 2013