Yield: 12 to 16 servings

2/3 cup cocoa
2 1/4 cup flour
2 cups sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp salt
1 1/2 tsp instant coffee
1 1/2 c. orange juice or water (or a combination)
3 eggs
3/4 cup unsweetened applesauce
1/4 cup canola oil

Dry Mix: Combine all dry ingredients in a large resealable bag and store in your pantry. (Stick a label with the liquid additions needed, mixing directions and baking time right on the bag. Make several batches and store them in separate bags – it’s easy to measure one batch of ingredients after the other.)

Make-a-Mix: Place Dry Mix in processor. Add orange juice or water, eggs and applesauce. Start processor; add oil through feed tube while the machine is running. Process batter for 45 seconds. Do not insert pusher in feed tube. Do not over-process. (OR use an electric mixer and mix on medium speed, until smooth.)

Pour batter into a well greased 10″ tube pan or 12 cup Bundt pan. (You can also make this in a 9 x 13 oblong pan.) Bake at 350° for 55 to 60 minutes, until cake tests done. (If baking this in an oblong pan, baking time will be about 5 minutes less.)

Cool for 20 minutes before removing cake from pan. (Don’t bother removing the cake if making it in an oblong pan.) Freezes well. Frost with your favorite chocolate frosting or glaze.