Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Unsifted all-purpose flour |
| 1 cup | Sugar |
| 3 tablespoons | Unsweetened cocoa powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 5 tablespoons | Butter, melted |
| 1 tablespoon | Distilled white vinegar |
| 1 teaspoon | Vanilla extract |
| 1 cup | Cold water |
| 1 cup | Semisweet chocolate minichips |
| \N \N | Ice cream (opt.) |
1. Heat oven to 350'F.
2. Sift flour, sugar, cocoa, baking soda, and salt into 10 by 7-inch, 8-inch-square, or 9-inch-square baking pan. With your index finger, make three holes in flour mixture. Pour butter into 1 hole, vinegar into another, and vanilla into the third hole. Pour water over all.
With fork, stir mixture until well combined.
3. Bake cake 25 to 35 minutes or until cake tester inserted into center of cake comes out clean. 4. Immediately top cake with chocolate chips and bake 2 to 3 minutes longer, just until chocolate chips soften.
5. With spatula, spread softened chocolate chips evenly over top of cake. Cool to room temperature and serve with ice cream, if desired.
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>