2 c. flour
1 c. sugar
3 tbsp. cocoa (rounded)
1/2 tsp. salt
2 tsp. baking soda
1 c. water
1 c. salad dressing (not mayonnaise)

(I have used lo-fat salad dressing and the cake is just fine, but when you use lo-fat/cholesterol free salad dressing the cake becomes too dense and not as good.)

Mix dry ingredients together then add water and salad dressing. Stir well and pour into a greased 9 x 13 inch pan or two 9 inch round pans. Cook in a preheated 350 degree oven for about 20 minutes (this is only a guess on the time, the best rule of thumb for judging when this cake is done is by when you first start to smell it cooking, test in the center with a toothpick, if its clean, it's done). Cool and frost.

FROSTING:

Powdered sugar
Dash salt
3 tbsp. cocoa (rounded)

(If using bagged powdered sugar, use 1/2 bag for a 9 x 13 inch cake, 3/4 bag for two 9 inch round.)

Mix above ingredients until blended then add milk (can't give a definite amount, use your best judgment, just add it slowly until frosting is smooth, but not runny. If you've added too much milk, just add more powdered sugar and cocoa to balance it out). 3 forks of Crisco, use the fork to blend into the frosting, not a spoon (use butter flavored) and 1 teaspoon vanilla. If you want vanilla frosting, omit the cocoa but use more powdered sugar. Spread frosting on a cooled cake. This is a very moist, very reliable cake.