This is a simple and economical chocolate cake made directly in the baking pan. Delicious and very moist. DO NOT DOUBLE THIS RECIPE.
First Step: Sift all ingredients directly into a prepared 8-inch baking pan.
Second Step: With a spoon make three indentations in the surface of the dry ingredients. Place the vanilla extract in one (make sure it doesn’t over-flow!); the white vinegar in another and the vegetable oil in the last one.
Third Step: Immediately pour the cold water evenly over the ingredients in the pan and mix well with a fork. Make sure you get everything mixed together paying close attention to all four corners of the pan.
Bake in a pre-heated 350 degree oven for 25-30 minutes or until the cake tests done when poked by a toothpick.
Once baked, revove the cake from the pan and place it on a wire rack then ice as desired. Or you can leave it in the pan and cut and serve 2” squares.
This recipe freezes well as long as it isn’t iced first.