3 cups flour
2 cups sugar
6 tablespoons cocoa
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons vinegar
2 cups water
3/4 cup oil
2 teaspoons vanilla

Combine dry and liquid ingredients in separate bowls. Add liquid to dry ingredients. Mix until moistened. Beat until smooth. Pour into a greased and cocoa-dusted 9x13-inch pan. Bake at 350o for 35 to 40 minutes. Dust with powdered sugar just before serving (cake will absorb the sugar if dusted too long before serving), glaze with Fudge Glaze, or frost with Whipped Cocoa Frosting.

VARIATION: Sprinkle 1 cup mini chocolate chips or 1/2 cup chopped nuts over the top before baking.

CUPCAKES: Bake 18 to 20 minutes.

TWO LAYERS: Bake in two 9-inch round pans for 30 minutes or until done. Cool in the pans for 10 minutes. Remove from the pans and cool on racks.

BROWNIES: Bake in two 9x13-inch pans for 20 to 25 minutes or until they test done with a toothpick.

LOAF CAKES: Half fill 1 pound loaf pans and bake for about 24 minutes.

SOLAR OVEN METHOD: Pour into two greased and cocoa-dusted dark round cake pans or small roasting pans. Put on covers. Bake in a solar box oven for 1-1/2 to 2 hours.