This has been my standard cake recipe forever and I never knew it was called this. It's remarkably good and stays moist for days. I prefer it day 2 after the topping has crusted up a bit.

Dry:

• 2.5 cups all purpose flour
• 1.5 cups sugar
• 1/2 cup cocoa
• 2 tsp. baking soda
• 1/2 tsp. salt

Wet:

• 2/3 cup vegetable oil
• 2 Tbsp. cider vinegar
• 1 Tbsp. vanilla
• 2 cups cold coffee

Topping:

• 1/3 cup sugar
• 1/2 tsp. cinnamon

How:

1. Mix dry ingredients in an ungreased 12x8 inch baking pan

2. Make three wells in mixture. Pour oil in one, vinegar in one, and vanilla in one.

3. Pour in coffee and stir all with a fork until well mixed. Spread in an even layer.

4. Combine 1/3 cup sugar and 1/2 tsp cinnamon; sprinkle half over batter.

Bake at 350 for 35 to 40 minutes.

Sprinkle remaining cinnamon sugar over hot cake.

Cool for 15 or so minutes before cutting.