1 1/2 c. sifted flour
1 c. sugar
3 tbsp. cocoa
1/2 tsp. salt
1 tsp. baking soda
5 tbsp. salad oil or melted butter
1 tsp. vinegar
1 tsp. vanilla
1 c. water

Mix well. Pour into UNGREASED pan, either round cake or small square cake. Bake at 350 degrees for 30 to 35 minutes. Cupcakes - 20 to 25 minutes.

If doubling recipe and using 1 (13 x 9 inch) pan, time must be extended. Trial and error best method. Cake is done when knife or toothpick inserted comes out clean. If have leftovers, cover to keep. Cake gets more and more moist as it sits. Use whipped topping or any easy chocolate frosting. May be eaten without any frosting.