Total Time
Prep 10 mins
Cook 30 mins

This is a recipe my mother made when we were children. It was so moist it never needed frosting. Mom would use a paper doily to make a pretty powdered sugar design on the top. I have found a couple online, but they just were not as good.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
  3. Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.
Most Helpful

5 5

What a great recipe to have and share. I thought it was so easy & tasted so good I sent it to my busy sister and my sweet mom, they both loved it. I think the better the chocolate the better the cake! I also dissolved a little instant coffee in the water to enhance the chocolate flavor. Then I made a quick cocoa frosting to make it special.

5 5

I made this recipe exactly as written with no deviations. What a great cake! I do not like frosting, but I adore chocolate cake! This was fast, easy to put together and I had everything on hand. This cake was moist, light and very flavorful. A definite keeper! UPDATE*** 7/22/08: I made this cake again and drizzled some lines of Hershey's chocolate syrup on top before baking. I then used a skewer to make swirls and placed the cake in the oven. YUMMY! It is simply delicious. This recipe has many possibilities for additions. Very versatile and the swirls make a pretty presentation.

5 5

Easy recipe, delicious most cake! It was exactly what my family wanted and I was glad it didn't call for any eggs (since I was out at the time.)