Prep 10 mins
Cook 30 mins
This is an old recipe that I made in our Home Studies class in school. It has the strangest ingredients but is a quick and easy chocolate fudge snack cake. The kids will love it and so will you.
- Put flour in sifter (ok its an old recipe so I know most of us don't own one any more. Any bowl will do or I just place right in pan) Add cocoa, baking soda, sugar and salt.
- Sift into greased 9x9x2" pan.
- Make 3 holes in the mixture.
- Pour oil in one, vinegar in the next and vanilla in the last.
- Pour cold water over all.
- Beat until nearly smooth and no flour shows.
- Bake at 350 degrees for 30 minutes.
I got this recipe from a friend a few years ago. She was allergic to eggs. A great recipe when you don't have a single egg in the house, but you need something for lunch boxes or a morning tea. Thanks for posting! I should mention these make great cupcakes and cook in 15-18 minutes.
This cake is exceptionally delicious. I do add more cocoa to the recipe using rounded tablespoons of cocoa instead of leveling them I often make it into cupcakes and top with a simple chocolate frosting. For vegan cupcakes I substitute rice milk for the dairy milk in the frosting also use margarine instead of butter.
My grown children made cockeyed cakes when they were children and now my 8 year old grandson wants to make this cake. It is probably our most loved family recipe.
I was going to post this recipe, but I see it's been done. I have the Peg Bracken book, but I first encountered a slightly different version in a Kentucky newspaper in the early 1990s. the second version: Use 1 2/3 c flour 1/4 c cocoa same on other dry ingredient. Use 1/3c cooking oil 1/2 t. vanilla 1 t vinegar The newspaper version also had variations: double chocolate: add 1/2 c chocolate chilp walnut: add 1/4 c chopped walnuts chocolate spice: add 1 1/2 t ground allspice chocolate cherry: omit water, add 1/3 c. chopped almonds. Stir in syrup made from 3/4 c water and 1/4 c marachino cherriescherry syrup. Stir in 1/r marachino cherries