Puddle Cake

  • Yield 16 servings

"Fifty years ago when I was a young wife, my husband and I lived in Horse Springs, New Mexico. A local lady gave me this recipe. My family really likes this cake."


1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup water
1 cup sugar
2 tablespoons cocoa powder
1/2 cup water
1 teaspoon vanilla extract
1 tablespoon margarine


  1. Preheat the oven to 350F.
  2. Grease and flour a 13 x 9-inch cake pan.
  3. Mix together the flour, sugar, cocoa, baking soda, and salt.
  4. Make 3 holes in the mixture. In one, pour the oil. In the next, add the vinegar. In the third, pour the vanilla. Pour the water over all.
  5. Mix with a spoon, and pour into the cake pan.
  6. Bake for 20 to 25 minutes, until the top springs back when touched. Let the cake cool.
  7. To prepare the topping, bring the sugar, cocoa, water, and vanilla to a boil. Cook for 1 minute. Remove from heat, and stir in the margarine.
  8. Pour this over the entire cake.

Tips From Our Test Kitchen: This egg-free cake is delicious served warm with a scoop of vanilla ice cream.

– Jean  Tugwell, Donaldson, Ark



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