MIX-IN-THE-PAN CHOCOLATE SNACK CAKE

1 2/3 cups all-purpose flour
1 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla

Heat oven to 350 degrees F.

Mix flour, brown sugar, cocoa powder, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Mix in remaining ingredients.*

Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.

Dust cooled cake with powdered sugar if desired.

*Cake batter may be mixed in a bowl and poured into the baking pan, if desired.

MICROWAVE DIRECTIONS:
Pour batter into round microwavable dish, 8x1 1/2 inches. Microwave on inverted microwavable pie plate, 9x11/4 inches, on medium (50%), rotating dish 1/4 turn every 5 minutes, until top springs back when touched lightly, 15 to 17 minutes. (Center top may appear moist but will continue to cook while standing.) Let stand on flat, heatproof surface (not on wire rack) until cool.

VARIATIONS:

APPLESAUCE:
Omit cocoa powder and vanilla. Mix 1 1/2 teaspoons ground allspice into flour mixture. Decrease water to 1/2 cup and stir in 1/2 cup applesauce.

DOUBLE CHOCOLATE:
Sprinkle 1/2 cup semisweet chocolate chips over batter in pan.

OATMEAL-MOLASSES:
Omit cocoa powder and vanilla. Mix 3/4 cup quick-cooking oats, 1/2 cup raisins and 1 teaspoon ground allspice into flour mixture. Mix in 2 tablespoons dark molasses with the water.

Makes 1 (8-inch) cake
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983