Servings: 9

1 ⅔ cups flour (use One-for-one flour if making gluten-free) 1 ⅔ cups flour (use One-for-one flour if making gluten-free)
1 cup brown sugar 1 cup brown sugar
¼ cup cocoa ¼ cup cocoa
1 tsp baking powder 1 tsp baking powder
½ tsp salt ½ tsp salt
1 cup water 1 cup water
⅓ cup vegetable oil ⅓ cup vegetable oil
1 tsp vinegar 1 tsp vinegar
½ tsp vanilla ½ tsp vanilla

Heat oven to 350°F.
Mix flour, brown sugar, cocoa, baking soda, and salt with a fork. This can be done in a bowl or in an ungreased pan, 8x8x2 inches.
Mix in remaining ingredients until well blended.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Dust with powdered sugar, if desired.

Can be baked in 3-6" rounds for 25 minutes.  Can be baked in 3 to 6" rounds for 25 minutes.
Makes 3-dozen mini-cupcakes. Bake 20 minutes.  Makes 3-dozen mini-cupcakes. Bake 20 minutes.
From Baking Short and Simple by Gold Medal Flour (1983)  From Baking Short and Simple by Gold Medal Flour (1983)