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Prep 10 mins
Cook 25 mins
My grandmother made this cake almost every week it seemed. She made it right in the baking dish. I make it in a bowl then put it in the dish.
- Preheat over to 350.
- Sift dry ingredients into a bowl.
- Make three holes in the mixture evenly spaced. Put vinegar in one, vanilla in one and oil in the last one. Pour the water over all and mix thoroughly with spoon.
- Spread evenly in 9x13 pan and bake for 15 to 25 minutes at 350 degrees.
My mother always made this cake when we were young. Then when her husband's cholesterol got high, she would make this instead of regular cake for him when he wanted some cake. I have used canola oil in place of the vegetable oil and had success. This is wonderful with a peanut butter frosting, if you don't mind the extra calories. I like it plain too when I want to keep it lighter. Thanks for posting this recipe. I don't have my mom's recipe written down.
I have been using this recipe for years and it it a favorite for sure! The only change in my recipe from yours is my recipe uses 6 T. cocoa, and 2 level tsp. baking soda. My recipe for Grammie Bea's Special Vanilla Frosting goes very well with this cake. It is sweet, but not overly sweet, and it is a great frosting for designs. After my cake is frosted, I often take the tip of a rounded knife and press down on the frosting and then pull away and it makes picks all over the top of the cake. Very pretty, especially with chopped nuts, sprinkles, Jimmys, or anything else you might want to add on top.