Chocolate Frosted Chocolate Vinegar Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Excellent vinegar, eggless moist chocolate cake made in a cakepan. Sounds awful with vinegar, however best cake response from friends. Ingredients:
1 1/2 cups flour |
3 tablespoons cocoa |
1 teaspoon baking soda |
1 tablespoon vinegar |
1 cup sugar |
1/2 teaspoon salt |
1 teaspoon vanilla |
6 tablespoons vegetable oil |
1 cup cold water |
1 1/2 cups sugar |
4 tablespoons cocoa, sifted |
1 pint cream, whipping cream |
1/2 cup milk, 2 percent milk |
vanilla |
butter |
Directions:
1. Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
2. Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
3. Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.
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