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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Old recipe; has no egg, is very moist and rich, and bakes in a loaf pan . This version has a frosting that cooks as cake is cooling. From Tilden Ne. This recipe rocks. Ingredients:
1 1/2 cups flour |
1 cup sugar |
6 tablespoons cocoa |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon vanilla |
1 tablespoon vinegar |
1 cup water |
1/2 cup shortening |
frosting |
2 tablespoons sugar |
2 tablespoons flour |
1 tablespoon cocoa |
1 teaspoon vanilla |
3 tablespoons cream |
Directions:
1. Combine flour, sugar, cocoa, salt, and baking soda.
2. Add melted shortening, vanilla, vinegar, and water.
3. Mix well.
4. Bake in loaf pan at 350 degrees Fahrenheit for 35 minutes. The cake wasn't altogether cooked for me but it always frosting to cook in turned off oven and not dry out cake.
5. While cake is baking, make the frosting.
6. FROSTING:.
7. Add enough cream to make a paste of the sugar, flour, cocoa and vanilla. Spread frosting on the cake as soon as you take it out of the oven; the frosting cooks as it cools. I put the cake back in the turned off oven for a couple of minutes. Don't leave too long or cake will dry out.
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