Sift dry ingredients together and set aside. In a separate bowl, mix the oil, water and vinegar together. Add alternately with the dry ingredients to creamed mixture. Blend well after each addition.

Pour into lined 20cm square cake tin with greaseproof paper. Bake at 170ºC for 30-35 minutes or until well risen and done. Cool. Frost with desired icing and decorate with halloween decors, if desired. Or just dust with icing sugar. Cut into squares and serve.