1 1/2 c. flour
1 c. sugar
1 tsp. salt
1 tsp. baking soda
3 tbsp. cocoa
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla

Combine dry ingredients. Add water, oil, vinegar, and vanilla. Stir thoroughly. Pour into greased and floured 8 x 8 pan. Bake at 350 degrees for 35 minutes.

To make "edible" Easter Baskets, use a 6-cup or individual bundt pan. Turn out baked cake so that the rounded end rests on the plate. Level top of cake. Frost top with Fluffy White Frosting mix. Sprinkle with green-tinted shredded coconut. Add jelly beans, malted milk eggs, etc. for "eggs". Insert rounded chenille pipe cleaner threaded through lace into cake sides for the basket handle.