1 1/2 c. all-purpose flour (sift before measuring or use presifted)
3 tbsp. cocoa
1 c. sugar
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
1/2 tsp. salt
1 tsp. baking soda
1/3 c. vegetable oil

Heat oven to 350 degrees. Sift the flour, cocoa, sugar, salt and soda together in a mixer bowl. Add the vinegar, vanilla, water, and oil to the flour mixture. Beat the batter at a moderate speed for 2 minutes. Pour the batter into a greased and floured 9-inch square cake pan and bake for about 40 minutes, or until the cake springs back when touched in the center. Allow to cool and ice in the pan with the following icing. Makes 16 pieces.

ICING:

1/2 lb. powdered sugar
1/4 c. cocoa
1/4 c. softened butter
1 tsp. vanilla
2 tbsp. water
1/4 c. white corn syrup

Combine the powdered sugar, cocoa, butter, and vanilla in a mixer bowl. Combine the water and syrup and heat them to simmering, but do not boil. Add the hot syrup to the sugar mixture and beat at a low speed for 3 minutes or until smooth and glossy. It is best to use this frosting while it is still warm. Makes icing for two 9-inch square cakes (32 pieces).