If you are looking for a fast dessert in the chocolate venue, this one might find a spot in your recipe box. For those that suffer from egg allergies, this one is a definite keeper.Sprinkle with a little powdered sugar and serve with some Rocky Road Ice Cream and this will take you back to the ‘30s… but in a good way.
Ingredients
• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
Preparation
Preheat oven to 350°F. Place first 5 ingredients in 8x8x2-inch nonstick metal pan. Using handle of wooden spoon, poke three holes in dry ingredients. Combine 1 cup cold water, oil, vinegar, and vanilla in large glass measuring cup. Pour liquid ingredients into holes in dry ingredients (there will be some overflow). Using fork, stir until batter is smooth. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
