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COCKEYED CAKE (CHOCOLATE)

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Serves: 10

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This is a wonderful one-pan cake!! I love it as it can be served without an icing- sort a coffee-cake. It should be cooked in a 9 x9 x2 inch pan- just right for the simple cake. I've been making it for at least 20 years... By the way, use the best quality powdered cocoa you can find- it really improves the flavour. From Peg Bracken- I hate to cookbook

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Ingredients

  • 1 ½ cups sifted flour
  • 3 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • ½ teaspoon salt
  • 5 tablespoons cooking oil (not olive)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 cup cold water

Method

  1. Sift all the dry ingredients right in the greased 9x9x2 inch pan. Make three wells or grooves in the dry mixture. Into one, put the oil, the second put vinegar, in the third, put vanilla.
  2. Pour the water over all and mix until nearly smooth and you can't see the flour- sort of like making mud pies. Bake for 30 minutes at 350 degrees F. Cool and either ice it or eat as is. Delicious.

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