1 1/2 c. sifted all-purpose flour
3 tbsp. breakfast cocoa
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vinegar
1 tsp. vanilla
5 tbsp. salad oil
1 c. water

Sift first 5 ingredients into greased 8 inch square cake pan. Make 3 depressions in dry ingredients. Pour vinegar into 1, vanilla into another, salad oil into the 3rd. Pour water over all. Mix well until smooth. Bake in moderate oven (350 degrees) for 35 minutes. When cool, frost or serve with ice cream and chocolate sauce. Makes 9 small servings.