Prep 10 mins
Cook 40 mins
A wonderful, easy, moist, eggless chocolate cake recipe that my mother acquired from a dear friend of hers. The vinegar reacts with the soda, so there is no vinegary taste leftover as long as you use the right amounts of vinegar and baking soda. Fabulous with a rich, fudgy frosting, such as a chocolate sour cream frosting. Time doesn't include cooling time, so be sure to allow a couple-few hours to cool before frosting. Note: I usually bake this in a Pyrex tempered glass pan, and then I frost and serve it right in the pan. If you are planning to remove it from the pan before frosting and/or serving it, it may work better to lightly grease the pan and dust it with cocoa before you pour the batter in (thanks, I'mPat!).
- 3 cups all-purpose flour
- 2 cups sugar
- 1⁄3 cup cocoa (I like Hershey's baking cocoa)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons white distilled vinegar
- 1⁄2 cup canola oil
- 2 cups water
- 1 tablespoon vanilla
- Preheat oven to 350* F.
- Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
- Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.
Been making this cake since the late 1950s. One of the first recipes I made on my own as a kid. We called it "Crazy Cake" and it has always been one of my favorite "snack cakes". I cut the recipe down to fit a 8 x 8 pan and didn't frost it. Just served with a dollop of whip cream. Very moist. I used Hershey's Special Dark cocoa.
Made this for the DS's music recreation group of intellectually challenged adults where they thought it was very good and the DH took 4 pieces to work last night on night shift and he thought it was a nice moist chocolate cake with a slight bitterness to it (maybe cut the vinegar to 1 tablespoon) and has asked me to make again to see how it would freeze for his smoko's. I baked at 165C fan forced oven and it was cooked in 35 minutes could possibly have done with a few minutes less as it was slighly darker on the top. I did have some trouble removing it from the pan so would suggest parchment/baking paper or as Hacyon Eve has suggested. Thank you Halcyon Eve, made for ZAAR Cookbooks.
The only change I made was adding 1/2 teaspoon cinnamon and used smart balance oil. This was light and chocolately rich! I topped this cake with Chocolate "ganache" Glaze . Don`t over mix!!!!!!! Made for Comfort cafe http://www.recipezaar.com/bb/viewtopic.zsp?t=288536&postdays=0&postorder=asc&start=915 Thanks!