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.)