1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 tsp. baking soda
1 teaspoon vanilla
1 tablespoon white vinegar
1/3 cup vegetable, peanut or light olive oil
1 cup cold water, milk or chocolate milk
Preheat oven to 350°F.
This cake is so easy and fun to make that you'll be tempted to save on dishes by preparing it in a disposable 8 or 9 inch square pan so that you can make it more often.
There are no mixing bowls to worry about, since the cake is mixed directly in the pan.
Grease the pan well with Crisco or vegetable shortening.
Measure the flour, sugar, cocoa and salt and baking soda into the pan. Using a fork or whisk, stir all ingredients until no streaks remain and everything is well combined.
Scoop out three holes or valleys in the flour mixture. Pour the vinegar into the first hole; the vanilla into the second hole, and the oil into the third. Sometimes I add a pinch of Jamaican allspice and a few drops of rum.
Pour the water or milk over everything and stir with a fork or whisk until everything is well blended. Don't forget to stir in the corners of the pan and the edges!
Bake 35-40 minutes. Cool 5 minutes and cut into squares.
Serve while still warm with ice cream or whipped cream to top it off. Or simply brush with melted butter. A drizzle of melted chocolste can dress up this cake for unexpected guests.
As quick and simple to prepare as a mix, but much more economical and without the long list of chemical ingredients, this recipe has been a "Keeper" since the 1940's. There have been many recipe tweaks and variations over the years and you are sure to create your own version, too. Happy Baking!