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Sand

Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)
Cockeyed Cake
† † † 01/10/06 12:53 PM

From The Compleat I Hate To Cook Book by Peg Bracken. Last copyright 1986.

Cockeyed Cake
(This is a famous recipe, I believe, but I havenít the faintest idea who invented it. I saw it in a newspaper years ago, meant to cut it out, didnít, and finally bumped into the cake itself in the home of a friend of mine It was dark, rich, moist, and chocolatey, and she said it took no more than 5 minutes to mix it up. So I tried it, and, oddly enough, mine, too, was dark, rich, moist, and chocolatey. My own timing was 5-1/2 minutes, but that includes hunting for the vinegar.)

1-1/2 cups sifted flour
3 Tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 Tablespoons cooking oil
1 Tablespoon vinegar
1 teaspoon vanilla
1 cup cold water

Put your sifted flour back in the sifter, add to it the cocoa, soda, sugar, and salt, and sift this right into a greased square cake pan, about 9 x 9 x 2 inches. Now you make 3 grooves, or holes, in this dry mixture. Into one, pour the oil; into the next, the vinegar; into the next, the vanilla. Now pour the cold water over it all. Youíll feel like youíre making mud pies now, but beat it with a spoon until itís nearly smooth and you canít see the flour. Bake it at 350 degrees for half an hour.


Notes:

I think pre-sifting the flour makes a big difference in this recipe. One and a half cups of sifted flour is less than one and a half cups of unsifted flour.

I used apple cider vinegar and canola oil in the recipe, and Pam to grease the pan.

The entire recipe has 2055 calories, 615 from fat; 30% CFF.


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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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