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Crazy Cake

This recipe first surfaced in the late 1950�s. It is the only chocolate e cake I have baked since then. It is even better the second day, it gets fudgier as it sits. It can be mixed in the same pan it�s baked in. Frost it or not.
Best of all, it�s a pantry shelf cake, no eggs no milk, no chemicals and faster than a cake mix.
Preheat oven to 350 F
Grease an 8 or 9 inch square pan

1 1/2 cups flour
3 tablespoon cocoa
1 teaspoon baking soda
1 cup sugar
5 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Mix flour, cocoa, soda, and sugar either in a bowl or baking pan. Mix with a fork, until each has lost it�s identity. If mixing directly in the pan be sure to get the corners.

Add the oil, vinegar and vanilla. Pour water over all. Mix well, until you don�t see any more white. And again, if mixing in baking pan, be sure you get into the corners. If mixing in a bowl, pour into pan, you might want to pour it through a sieve.

Bake for 30 to 35 minutes or until cake tests done.

Double the recipe for a 9x13x2 inch pan.

Note: Many times I use cold black coffee. At times, I sprinkle the top with cinnamon sugar before baking. I have also strewed finely chopped nuts over the top. Any way at all, it�s a can�t fail.
This is also great, using 1 can (14 1/2 ounce) of tart cherries in water, in leu of coffee or water.