Mrs. Scott's Chocolate Vinegar Cake

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!).

• Ready In: 50 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 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

Directions

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.