top of page

Cockeyed Cake

(by Gaby Glass Aizenman)

1 1/2 c. sifted flour

3 T. cocoa powder

1 t. baking soda

1 c. sugar

1/2 t. salt

5 T. vegetable oil

1 T. vinegar

1 t. vanilla extract

1 c. cold water

Preheat oven to 350 F.

Return flour to sifter, and sift together with cocoa, baking soda, sugar and salt right into a greased 9 x 9 inch pan.

Make 3 grooves or holes in the mixture.

Pour the oil in one hole.

Pour the vinegar in another hole.

Pour the vanilla extract in the third hole.

Beat the mixture with a spoon until it’s smooth, with no traces of flour.

Bake for 30 minutes.

Allow to cool on a rack, then frost.


2 c. confectioners’ sugar

dash of salt

1 t. vanilla extract


Sift confectioners’ sugar with salt.

Add vanilla extract.

Beat in enough cream to make a spreading consistency.

(Read Cockeyed Cake, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.


bottom of page