1 1/2 c. unsifted reg. all-purpose flour
1 c. sugar
3 tbsp. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. salad oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water

Sift flour with sugar, cocoa, soda and salt into an ungreased 9 inch square baking pan. Make 3 separate depressions. Distribute the oil among the depressions, then the vinegar and vanilla. Pour the cold water over all.

Using a slotted pancake turner, mix all the ingredients. Use the turner both to stir and to scrape the bottom and corners of the pan so that all is thoroughly mixed. Don't worry if a few small lumps remain in batter.

Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in the pan on a rack. Good plain or with your favorite frosting or fruited topping with whipped cream. Makes 9 (1 inch) squares.