2 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
2 cups water
1 cup applesauce (or vegetable oil)
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
  3. Add water, applesauce, vinegar, and vanilla. Beat by hand until smooth.
  4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.  Also can make 24 cupcakes - bake for 20 minutes.
After having made these, I would recommend dusting the tops with powdered sugar
2 tsp canola oil (I use olive)
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp finely chopped gingerroot (I used canned minced ginger and it worked fine)
2 c fresh broccoli florets
1 c chicken broth
1/8 tsp crushed red pepper flakes (or to taste)
2 c sugar snap peas (or snow peas) - fresh or frozen
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium green onions, sliced (about 2 Tbsp)
3 c cooked brown rice (hot/fresh/warm!)
1/4 c roasted cashew halves and pieces

1.  In 12-inch nonstick skillet, heat oil over medium-high heat.  Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2.  Add broccoli, 1/2 cup of the broth and the pepper flakes.  Cover; cook over medium heat 2 minutes, stirring once.  Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3.  In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture.  Add green onions; cook, stirring frequently, until sauce is thickened and bubbly.  Serve over rice; sprinkle with cashews.
(Or discover that your family ate the cashews and serve without and it's just as tasty).