1 1/2 c. flour
3 T. cocoa
1 t. baking soda
1/2 tsp. salt
6 T. cooking oil
1 c. cold water
1 c. sugar
1 tsp. vanilla
1 T. vinegar
Sift flour, sugar, cocoa, baking soda and salt into an 8 inch square cake pan. Make 3 holes in the dry ingredients. In the first hole add vanilla. In the second hole pour cooking oil. In the third hole pour vinegar. Pour 1 cup cold water over all ingredients. Beat with a fork until lumps are gone. Bake at 350 degrees for 30-35 minutes.
This moist, delicious chocolate cake is easy, and there are no bowls to wash.
I love this cake for all the many different ways it can be varied:
* dust top with powdered sugar. Place a paper doily on the cake first, and get a lovely sugar pattern.
* for a white cake: leave out cocoa
* use almond extract with chocolate chips for a chocolate cherry flavor
* use orange extract with yellow and red food color (to turn white cake into orange cake!)
* For pineapple cake: Make white cake. Use vanilla and butter flavoring, and 1 small can crushed pineapple, drained. (or double recipe for 13x9 and use 1 large can)
* for Chocolate Cherry Cake (Black Forest Cake): add 1/2 can cherry pie filling (or double recipe and use the whole can!)
* Use Fruit cocktail in white cake
* For German Chocolate: stir in 1 can German Chocolate Icing (entire can for double recipe, 13x9)
