Best-Ever Chocolate Cake

3 cups all-purpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup canola oil
2 teaspoons white vinegar
2 teaspoons vanilla extract
½ cup cold rice milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) whipped topping
In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.
Yield: 12-15 servings

This was Luke's 1st birthday cake. Delicious! Even Michael, who's not particularly fond of chocolate cake, liked it.