1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/4 c. plus 1 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla extract
2 c. fresh fruit slices (peaches, strawberries, or raspberries)

Heat oven to 350 degrees. Grease and flour 2 round pans 8 x 1 1/2 inches. In a large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; stir until smooth and thoroughly blended. Pour into 2-greased and floured 8-inch round layer cake pans. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Just before serving place one layer on serving plate, arrange half fresh fruit slices on layer. Top with second layer and remaining fruit. 10 servings.