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

Nutritional Info *per serving

  • Glycemic Load 17
  • Calories 200
  • Fat 6g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 40mg
  • Carbohydrate 35g
  • Fiber 1g
  • Sugars 25g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 4%