1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 cup (7 ounces) sugar

1/4 cup (3/4 ounce) cocoa

1/2 teaspoon salt

1/2 teaspoon espresso powder, optional

1 teaspoon baking soda

1 teaspoon vanilla

1 tablespoon (1/2 ounce) vinegar

1/3 cup (2 5/8 ounces) vegetable oil

1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)

Preheat your oven to 350°F.

Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.

Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.

Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you've used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!) Once cool, frost with this simple chocolate frosting, if desired: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake. Yield: 12 to 16 servings.