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1 1/4 cups unbleached flour
1 cup sugar
1/3 cup unsweetened (aka bakers) cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp apple cider vinegar

the chocolate glaze
1/2 cup sugar
4 tbsp soy margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

preheat oven to 350 degrees. (if using pyrex baking dish, preheat to 325.) A good 10 minutes later, begin to make the cake. Place flour, sugar cocoa, baking soda and salt in an 8x8 inch cake pan. Using a whisk, stir the dry ingredients together until completely blended and uniform in color with no visible streaks. Pour on the water, vanilla, oil and vinegar and immediately stir with the whisk until completely blended. It's a good idea to use a rubber spatula at this point to help mix the batter that's lodged in the corners. Place the cake in the oven and bake 30 minutes or until knife inserted in center comes out clean. Cool the cake completely on a wire rack, about 2 hours. (The cake is meant to be served from the pan, not unmolded.) To make the glaze, combine the sugar, margarine, milk and cocoa in a small saucepan and bring to a boil, stirring frequently. Reduce the heat to a lively simmer and cook 2 minutes, stirring constantly. Remove the pan from the heat and stir until cool, about 5 minutes. Add vanilla extract, then pour glaze on the cake. Let cool completely before serving.

For a 9x13 pan, use 1 1/2 times the recipe and cook about 25 minutes.

for a 9-inch springform pan, use 1 1/2 times the recipe and cook about 50 minutes. (butter and flour the pan beforehand, mix the batter in a large bowl, then pour in the pan. Unmold after baking.

For a sheet cake use 17x11 inch jelly roll pan that has been buttered and floured before hand. Mix 3 times the batter in a large bowl, then pour into the prepared pan. Bake about 35 minutes. Unmold after baking.