Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Sift into greased 9x9x2" pan.
  3. Make 3 holes in the mixture.
  4. Pour oil in one, vinegar in the next and vanilla in the last.
  5. Pour cold water over all.
  6. Beat until nearly smooth and no flour shows.
  7. Bake at 350 degrees for 30 minutes.
Most Helpful

5 5

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.

5 5

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