1 1/2 cup flour
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
4 tbsp. cocoa
1 tsp. vanilla
1 tbsp. vinegar
6 tbsp. oil
1 cup cold water

Chocolate Icing:

1 1/2 c. sugar
7 tbsp. milk
2 sq. Baker's unsweetened chocolate, chipped
2 tbsp. butter
2 tbsp. vegetable oil
1 tsp. white corn syrup
1 tsp. vanilla

Preheat oven to 350°F.

Grease an 8 or 9-inch square baking pan or 9 x 12-inch pan.

Combine flour, sugar, salt, baking soda and cocoa. Sift all together in the pan in which you will be baking the cake. Using a spoon, dig 3 holes or wells in the dry ingredients.

In one, put 1 teaspoon vanilla, in another, 1 tablespoon vinegar and in the third, 6 tablespoons of oil. Pour over the top 1 cup cold water; stir with a fork.

Bake the cake in preheated oven for about 25 or 30 minutes.

Icing:

Bring slowly to rolling boil; boil 1 minute. Beat until of consistency to spread on cake.