3 c. all-purpose Gold Medal flour
1 tsp. salt
6 tbsp. Hershey's cocoa (heaping)
2 tsp. baking soda
2 c. sugar

2 c. cold water
2 tbsp. vinegar
2 tsp. vanilla
1 tsp. almond flavoring
1 c. vegetable oil (Wesson)

Mix all together. Pour into a 15 x 12 inch greased and floured pan. Bake at 350 degrees for 45 minutes. When cake begins to pull away from side of pan - it is done! Eat hot without icing or sour cream icing is good. When cake has cooled sprinkle with nuts.