By dojemi on October 03, 2006
"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."
Serving Size: 1 (123 g)
Servings Per Recipe: 12
"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."
"This was fabulous!! I've never made a 'wacky' cake before...I've heard of them...just never made one!! I loved the texture, it was dense and delicious!! I used powdered sugar and espresso for a glaze. It took approx 30 minutes in a 9x11 glass pan. Thank you!!"
"I lost this recipe and am so happy you have it. I use to make this often as I did not always have milk or eggs.Was always good,and Susie d found it for me. Daughters are wonderful."
"Definitely a family favorite. A very good friend gave me this recipe when I was a young bride. I've always loved the simplicity of the recipe, and the fudgy texture. Chocolate frosting is wonderful on this cake, but vanilla frosting is very good too. Thanks!"