|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; stir with fork until well mixed.
Make well in centre of mixture and pour in milk, oil, lemon juice and vanilla.
Stir until smooth and well mixed.
Pour batter into ungreased 8-inch (2 L) square cake pan and smooth surface with fork.
Bake in 350°F (180°C) oven for 25 to 35 minutes or until sides are firm to the touch and centre is set but still slightly moist when tested with a toothpick.
With oven mitts, set cake on wire rack to cool.
When cool, use small sieve or tea strainer to sprinkle icing sugar over top of cake.