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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.