Holding Ground Mud Cake

from The Boat Galley Cookbook by Carolyn Shearlock & Jan Irons

Serves 6 or more

Here’s a great cake that uses no eggs or milk.  It comes all the way from Gringo Bay, Rio Dulce, Guatemala, and Jennifer Lindeen.  You may add ground cinnamon for a “Mexican” taste, or add instant coffee for a mocha flavor.

Total Time: 40 minutes
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves 6--more with smaller pieces, fewer with larger pieces.

1. Preheat oven to 350°F. Grease a round cake pan, an 8-inch square pan, or even a loaf pan.

2. In a large bowl combine the flour, cocoa, baking soda, sugar, and salt. In a small bowl combine the oil, vinegar, vanilla, and water. Add the oil mixture to the flour mixture and stir to combine thoroughly.

3. Pour the batter into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean.

From the Galley of SaltySailors.com.