(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.
Frosting:
2 c. confectioners’ sugar
dash of salt
1 t. vanilla extract
cream
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.)
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