Chocolate-Orange Olive Oil Cake

2 c. white sugar
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsweetened cocoa powder
2 c. water
1 c. Blood Orange Olive Oil (or 1/2 c. EVOO or 1/2 c. apple sauce)
2 Tbsp. Chocolate Balsamic
1 tsp. vanilla extract

Preheat oven to 350 degrees. In a large bowl mix sugar, flour, baking soda, salt, and cocoa. Add water, olive oil, balsamic, and vanilla. Mix until smooth. Pour into pans and bake for 40 minutes, or until tester inserted into center of cake comes out clean.

9x13 pan - 35 minutes
Standard cupcakes - 15 to 20 minutes
Mini cupcakes - 10 to 12 minutes
9 inch round pans - 25 to 30 minutes

Note: These are fantastic when topped with the Balsamic Swiss Buttercream.

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