Vinegar Cake
- Yield: 9 servings
"I'm not sure how far back my family has made this cake, at least 4 generations, but it's the first cake I ever made. I was 9 years old, and my parents were going to a party. Mom asked me to make this cake for them to take along. She gave me the recipe and went to take a bath. I must have gone to the bathroom door to ask questions a dozen times, but I baked up one really moist cake. My cousin used this recipe for cupcakes for his wedding. We have family with egg allergies, and this cake was perfect—no eggs. My Dad loved this cake hot from the oven with frosting melting over it. We'd poke holes into the cake to get the frosting to run down into it. Heavenly. The ingredients are simple, you have them in your pantry all the time. You can decide how deep dark chocolate you want just by adjusting the cocoa. We have some who like the dark chocolate and some who prefer the more milk chocolate version. Adjust to your preference and enjoy. The 3 tablespoons makes it pretty dark."—Julie Legg, McCook, Neb.
Ingredients
- 1 1/2cups all-purpose flour
- 1cup sugar
- 1teaspoon baking soda
- 1/2teaspoon salt
- 3tablespoons cocoa, plus more for dusting
- 1tablespoon vinegar
- 1tablespoon vanilla
- 1cup warm water
- 6tablespoons vegetable oil
Instructions
- Preheat oven to 350F.
- Mix dry ingredients together to lighten the flour—no need to sift. Make a well in dry ingredients and add wet ingredients. Mix well. If the batter isn’t very loose add just a bit more warm water, 1 tablespoon at a time, until you get a thin batter. This will make a very moist cake.
- Pour into an 8- or 9-inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool and dust with additional cocoa.
Testers’ notes: Tasty, rich, chocolately and dense.
Nutritional Info *per serving
- Calories 251
- Fat 9g
- Cholesterol 0mg
- Sodium 271mg
- Carbohydrate 39g
- Fiber 1g
- Protein 2g
