wacky cake

this recipe was in some heart-health cookbook my mom had (or was it the newspaper mom?). high cholesterol runs in my moms family even though you have never seen a healthier eater than mi madre. it is all just hereditary in her case. anyway, we grew up eating this fabulous cake that is virtually saturated fat and cholesterol free. the only problem with it is that because it is not as rich as most chocolate cakes, it is easier to just keep eating and eating and eating. the other great thing about it is that you don't even need a mixing bowl. how about it?!

i usually double it and put it in a 9x13
Wacky Cake
* 1 1/2 cups unbleached all-purpose flour
* 1 cup sugar
* 3 tablespoons unsweetened cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla
* 1 teaspoon vinegar
* 5 tablespoons vegetable oil
* 1 cup cold water

Preparation:
In a cake pan (8x8 for single, 9x13 for double), mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly. once removed from the oven i usually put whatever chocolate i have on hand on top to melt for a light frosting (though you don't necessarily need it)

and it looks pretty with nuts on top as well.


we shared this with some sweet friends who were also husband/daddyless for the evening