SCREWBALL CAKE

1 1/2 CUP PLAIN FLOUR

1 CUP SUGAR

1/2 CUP COCOA

1 /2 TEASPOON SALT

1 TEASPOON BAKING SODA

1 TEASPOON VANILLA

1 TEASPOON VINGAR

1/2 CUP SALAD OIL

1 CUP COLD WATER

STIR TOGETHER THE FIRST 5 INGREDIENTS IN UNGREASED CAKE PAN THAT YOU ARE GOING TO BAKE IN

MAKE 3 HOLES IN THE DRY MIXTURE

PUT VANILLA IN FIRST HOLE

VINGAR IN SECOND HOLE

SALAD OIL IN THIRD HOLE

POUR COLD WATER ON TOP OF ALL

STIR UNTIL SMOOTH

SCRAPE SIDES AND BOTTOM WELL

BAKE 30 MINUTES

350 DEGREE OVEN

CHOCOLATE FUDGE FROSTING

2 SQUARES BAKING CHOCOLATE

2 TABLESPOON BUTTER

3 TABLESPOON MILK

1 1/2 CUP POWDERED SUGAR

1/2 TEASPOON VANILLA

1/2 TEASPOON SALT

MELT CHOCOLATE AND BUTTER TOGETHER

HEAT MILK AND POUR OVER SIFTED POWDERED SUGAR

MIX WELL

ADD SALT AND VANILLA TO WARM CHOCOLATE MIXTURE AND ADD THIS POWDERED SUGAR

BEAT UNTIL COOL AND OF SPREADING CONSISTENCY