3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 ts Baking Soda
1/4 t Salt
2 Cups Water
2 Tablespoons Vinegar
2 ts Vanilla
1 Stick margarine — Melted
Mix together. Bake at 350 until done.
Verla Furniss, Rigby, ID
This cake was made in the depression times. It was created to save on foodstuffs that were hard to come by. It stays soooo moiste for soooo long, that you don’t even need to frost it! AND, it is only 3.8% fat. Sat: .4, Mono: .3, and Poly: .2 per serving. I think there is 218 kcals per serving as well. 90% carbos. Not a bad cake!