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Today's Case:

Crazy, Wacky, Depression Chocolate Cake

Depression Chocolate Cake	
 
1 1/2 c. sifted flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. melted butter or cooking oil
1 tbsp. vinegar (white)
1 tsp. vanilla
1 c. cold water or cold coffee

Sift all dry ingredients together; add melted butter or oil, vinegar, vanilla and 
cold water (I use cold coffee). Blend for about 2 minutes or until well mixed, 
pour into greased 9 x 12 pan. Cook at 350 degrees for about 30 minutes or 
until cake tester comes out dry.
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Crazy Chocolate Cake	 

1 1/2 c. unsifted reg. all-purpose flour
1 c. sugar
3 tbsp. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. salad oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water

Sift flour with sugar, cocoa, soda and salt into an ungreased 9 inch square 
baking pan. Make 3 separate depressions. Distribute the oil among the 
depressions, then the vinegar and vanilla. Pour the cold water over all.
Using a slotted pancake turner, mix all the ingredients. Use the turner both 
to stir and to scrape the bottom and corners of the pan so that all is thoroughly 
mixed. Don't worry if a few small lumps remain in batter.

Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted 
comes out clean. Cool in the pan on a rack. Good plain or with your favorite 
frosting or fruited topping with whipped cream. Makes 9 (1 inch) squares.
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Wacky Chocolate Cake	 

1 1/2 c. sifted flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
6 tbsp. salad oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. water

Sift dry ingredients into bowl. Add other ingredients. Do not beat, just blend.
Bake in 9-inch square pan at 350 degrees for 25-30 minutes or until done.