Mrs. Scott's Chocolate Vinegar Cake

READY IN: 50mins
Recipe by Halcyon Eve

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!).

Top Review by Outta Here

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.

Ingredients Nutrition


  1. Preheat oven to 350* F.
  2. Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
  3. Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.

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