Prep 15 mins
Cook 45 mins
My cousin gave me this recipe years ago. Don't let the vinegar scare you away...it's undetectable in the cake. The cake pan size was not specified on the recipe card she gave me but I would use a tube pan or even 2, 8" layer pans.
- 709.77 ml flour
- 473.18 ml sugar
- 9.85 ml baking soda
- 4.92 ml salt
- 118.29 ml cocoa
- 9.85 ml vanilla
- 29.58 ml vinegar
- 147.89 ml melted butter or 147.89 ml oil
- 473.18 ml cold water
- Mis together the flour, sugar, baking soda, salt and cocoa.
- Add vanilla, vinegar, butter and water and mix well.
- Pour into lightly greased cake pan.
- Bake for 45 minutes at 350 degrees.
I absolutely love this cake. I remember my Nana making it when i was just a small child. Making it now brings back so many memories! It never fails and everyone loves it. I also use it as a desert. Dont ice it and serve it warm with icecream and fresh berries.
One of my favorite cakes! It is also one of the few that can be made for vegans (no eggs!)
I have been using this recipe for years and it it a favorite for sure! My recipe for Recipe #218589 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.