This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Donna [Miller] Unger - friend)
3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
12 TBSP canola oil
2 TBSP cider vinegar
2 tsp. vanilla
1 cup cold water
1 tsp. instant coffee
1 cup boiling water
In a large bowl add flour, white sugar, cocoa, baking soda and salt--stir. Add
canola oil, cider vinegar, vanilla, and cold water--stir until mixed. Dilute the 1
tsp. instant coffee in the 1 cup boiling water--add to the batter and stir until
mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350
degrees for 30-35 minutes--test with a toothpick for doneness. When cooled,
frost as desired.