Well, this is a recipe that needs some work. It’s an heirloom family recipe from my grandmother, Loretta McKinney. I have to assume that she must have made this at least once and decided it was worth writing on an index card, but something might have gotten lost in the translation.

The version I had said to bake for 40 minutes. Just looking at the photo above, you can probably guess that this wasn’t enough time. It still tasted good, and the lack of eggs in the recipe means that it’s safe to eat, but I’m going to suggest trying for at least 50 minutes just to be safe.

1 c. sifted flour
1/2 tsp. salt
3/4 c. sugar
2 tsp. baking powder
4 1/2 tsp. cocoa
2 tbsp. vegetable oil
1 tsp. vanilla extract
1/2 c. milk
1/2 c. chopped nuts

Cocoa mix:
1/2 c. sugar
1/2 c. brown sugar
6 tbsp. cocoa

1 c. water

Mix the flour, salt, sugar, baking powder, and cocoa and whisk together. Add the oil, vanilla, and milk, then add nuts.

Pour the batter into a greased 5 x 9″ baking dish. Cover with the cocoa mix and pour water over the whole thing. 

Bake at 350F for 50 minutes. Stick a toothpick all the way to the bottom to check for doneness.

Optional: Serve with whipped cream.