I don’t usually like chocolate cake, but this unusually moist cake has an enticingly different texture and is fabulous with or without icing. Another thing that makes this great cake unique is that you make the whole thing right in the 8×8 pan, so there is very little mess. Thanks, Mom, for this amazing recipe!

1 1/2 c. Flour

1 c. Sugar

1/4 c. Cocoa

1 t. Baking Soda

1/2 t. Salt

1/3 c. Vegetable Oil

1 c. Cold Water

1 t. Vanilla Extract

1 T. Vinegar

Preheat oven to 350 degrees F.

Put all of the dry ingredients into a dry 8 inch square pan and whisk them together to break up any lumps. Make a well in the center and add all of the wet ingredients at once, mixing well until completely blended. (A fork works really well.)

Bake for 30 – 35 minutes, until a pick inserted near the center comes out clean. Ice or not, as desired.