Prep 10 mins
Cook 30 mins
This recipe has been modified from a Marlboro cook book that was from a man that had done trail drives for 60 years. On the trail you don't have milk and eggs and always some strong coffee and this recipe fits that bill. There is never any left when I take somewhere.
- 1 1⁄2 cups sugar, and extra sugar for the top
- 1⁄2 cup cocoa, I like to use 1/4 cup regular cocoa and 1/4 cup dark cocoa
- 2 teaspoons baking soda
- 2 1⁄2 cups flour
- 1 -2 teaspoon cinnamon, your choice
- 1 tablespoon vanilla
- 2 tablespoons vinegar
- 1⁄2 cup oil
- 2 cups cold strong coffee, stronger the better
- In 13x9 metal pan mix sugar, baking soda, cinnamon and cocoa to break up cocoa lumps then add flour.
- Then add vanilla, coffee, oil, and vinegar and mix with fork but do not beat.
- Sprinkle sugar, about 1/2 cup or enough to create a layer just barely white on the top. Bake at 350 about 30 minutes. Do not cover while warm or sugar topping will melt. I have tried glass pans but it does not do as well.
Amazingly rich and moist -- almost like a fluffy brownie. I used the maximum amount of cinnamon and could distinctly taste the chocolate, coffee, and cinnamon flavors. I used a minimal amount of sugar topping, just 1/4 cup. I'll probably skip it next time because while the crunch is pleasant the effect is simply too sweet for my taste.
I grew up on this cake. My mom would make it for us and is it ever good. I call my mom for recipes all the time, so this time I thought I would look to see if I could find it here and here it is. Thanks for posting it and if someone wants to try a easy, yummmmmy choc cake this is the one.