Chocolate Depression Cake

• 3 cups all-purpose flour
• 6 tablespoons unsweetened cocoa
• 2 cups white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons white vinegar
• 2 teaspoons pure vanilla extract
• 10 tablespoons vegetable oil
• 2 cups water

1. Preheat your oven to 350u0b0F.
2. In a bowl mix your dry ingredients well.
3. Make 3 depressions in the dry ingredients - two small, one larger. Pour the vinegar in one small depression, the vanilla in the other - vegetable oil in the largest.
4. Gently pour the water over everything.
5. Mix well until smooth, gently folding the ingredients into one another.
6. Pour into a circular springform 9 inches in diameter and 3 inches in height.
7. Bake on the middle rack of your oven for 35 minutes. After the time has elapsed, check with a toothpick and place back in the oven in five minute intervals if necessary.
8. Cool the cake and frost if desired.
9. If you do frost, I would recommend only along the edges of the top and along the tops of the sides. The nature of the cake is to be quite dense, and though decadent it will fall slightly in the centre - frosting will make the cake fall more and cause it to be quite mushy. Discretion is advised.

allpurpose, unsweetened cocoa, white sugar, baking soda, salt, white vinegar, vanilla, vegetable oil, water

Taken from food52.com/recipes/23134-chocolate-depression-cake (may not work)