1 1/2 cups all-purpose flour (sift before measuring or use presifted)
3 tbsp. cocoa powder
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. vinegar
1 tsp. vanilla
1 cup cold water
1/3 cup vegetable oil

Heat oven to 350°F.

Sift flour, cocoa powder, sugar, salt and baking soda together in a mixer bowl. Add vinegar, vanilla, water and oil to flour mixture. Beat batter at a moderate speed for 2 minutes. Pour batter into a greased and floured 9-inch square cake pan and bake at 350°F for about 40 minutes, or until the cake springs back when touched in the center. Allow to cool and ice in the pan with the following icing. Makes 16 pieces.

Calories: 1 serving = 110 calories. Fat Controlled Diet: 1 serving = 3 grams fats. Diabetic and Calorie controlled diet: 1 serving = 1 bread exchange 1 fat exchange. Sodium controlled diet: Prepared as directed omitting salt 1 serving = 63 milligrams sodium.

COCOA FUDGE FROSTING:

1/2 (1 lb.) box confectioners' sugar
1/4 cup cocoa powder
1/4 cup (1/2 stick) softened butter
1 tsp. vanilla
2 tbsp. water
1/4 c. white corn syrup

Combine 1/2 box confectioners' sugar, cocoa, butter and vanilla in a mixer bowl. Combine water and syrup and heat them to simmering, but do not boil. Add the hot syrup to sugar mixture and beat at a low speed for 3 minutes or until smooth and glossy.

Note: It is best to use this frosting while it is still warm.

Makes icing for 2 (9-inch) square cakes (32 pieces).

Calories: 1 serving = 50 calories. Fat Controlled Diet: 1 serving = 2 grams fat. Diabetic and Calorie Controlled Diet: Do not use this recipe. Sodium Controlled Diet: Prepared as directed using unsalted butter, 1 serving = Negligible sodium.