Super Moist Chocolate Cake

Mix dry ingredients. Make three deep holes in the dry mixture. Pour oil in one, vanilla in another, and vinegar into the next. Pour the water over all this. Mix together until there aren't any more lumps, pour into 9 by 9 inch baking pan. (The recipe says it doesn't have to be greased, but my mom did grease it) Bake at 350 for about a half hour. Chocolate Frosting 1 cup sugar 6 tbsp cornstarch 4 tbsp cocoa 1/2 tsp salt 2 tbsp oil 1 cup water 1/2 tsp vanilla Mix sugar, cornstarch, salt and cocoa in a medium sauce pan. Whisk in the water. Heat over mudium heat until it gets thick and starts to boil. Boil 1-2 minutes (not too long). Remove from heat and stir in oil and vanilla. Spread cooled frosting on cooled cake. If you substitute a cup of coffee (instant is fine) for the cup of cold water, it will really deepen the chocolate flavor and add a special richness. You'd think it would come out tasting like mocha, but it doesn't. This is really a picnic cake -- meaning it is best to cut and serve it straight from the pan. It tends not to release easily. SO -- if you want to present it on a nice plate, do the following: Mix the batter in a separate bowl, instead of in the pan. Grease the pan with vegetable shortening, then flour the pan well with your choice of flour. Next, line the pan with waxed paper or parchment paper. (trace around the bottom of the pan and cut this piece out, then cut a strip that will stand up around the inside edge.) If the wax paper sticks to the cake once the cake is turned out, run a butter knife carefully between paper and cake, and peel the paper back. This also makes a fabulously rich layered cake -- just double the recipe and bake in two pans. Use raspberry or black cherry jam between the layers. If you don't want to deal with frosting, sift powdered (confectioner's) sugar over the top.