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Chocolate Picnic Cake

From
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(as seen in Midwest Living Magazine)

In ungreased 9x13 pan mix:
1 1/2 c. sugar
2 1/4 c. flour
4 1/2 T. cocoa
1 1/2 tsp. soda
3/4 tsp. salt
1 1/2 T. vinegar
1 1/2 tsp. vanilla
1/2 c. plus 1 T. canola oil
1 1/2 c. water or cold coffee

Mix sugar, flour, cocoa, soda and salt with fork in pan. Make 3 wells and put vinegar, vanilla, and oil in. Pour water over top. Mix until moistened well.

Picnic Topping: 1/2 c. sugar, 1/2 - 2/3 bag chocolate chips, 1/2 - 1 cup chopped walnuts

Toss ingredients and sprinkle topping to cover batter (no frosting!)

Bake at 350 degrees for approximately 30 minutes or until an inserted toothpick comes out clean.

*This is our family's version of the "no egg" Crazy Cake or Sheepherder's cake. We serve it warm with vanilla ice cream and drizzled with Grandma Betty's Chocolate Sauce. Guest return requesting this dessert.
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