Chocolate Vinegar Cake Recipes

MRS. SCOTT'S CHOCOLATE VINEGAR CAKE

Steps:

• 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.

CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE

Steps:

• Sift ALL dry ingredients in an ungreased teflon 8X8 pan.
• Make 3 holes, vanilla in one, vinegar in another, oil in another. Pour water overall, mix. Bake 350 degrees for 30-35 minutes. Toothpick in center should come out clean.
• Frosting: 1 1/2 Cups sugar, 4 Tbls sifted cocoa, 1 pint whipping cream, 1/2 cup 2% milk. Slow boil until small soft ball forms in bottom of a cold glass of water, remove from heat, add a bit of vanilla and a bit of butter. Cool, beat, spread on cake.

CHOCOLATE VINEGAR CAKE

Steps:

• Heat oven to 350ºF.
• Melt 3 oz. chocolate as directed on package; cool 10 min.
• Meanwhile, mix flour and baking soda in small bowl. Combine water and vinegar in liquid measure.
• Beat 1/2 cup butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Add melted chocolate; mix until blended. Add flour mixture alternately with water mixture, beating after each addition until blended. Pour into greased and floured 13x9-inch pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
• Meanwhile, chop remaining chocolate; place in bowl with remaining butter. Pour coffee over chocolate and butter; stirring until chocolate is completely melted (mixture may look curdled). Stir in powdered sugar until smooth and blended. Spread over cake.

CHOCOLATE VINEGAR CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl.
• Make 3 wells in the dry ingredients.
• Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third.
• Pour water over all.
• Beat with a wooden spoon until well blended.
• Pour batter into a greased 9-inch square baking pan.
• Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done.
• Cool in pan on rack.
• Frost with Mocha Chocolate Frosting.
• Cut into squares.
• MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl.
• Beat, with an electric mixer set at medium speed, until smooth.
• NOTE: This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's.
• The vinegar was used to keep the cake from spoiling.
• Try this and I think that you will like it.

VINEGAR CAKE (NO EGGS!)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13-inch cake pan.
• Mix all cake ingredients and pour into pan.
• Bake for 30-40 minutes.
• Leave cake in pan and cut into squares while cake is warm.
• Pour Glaze over warm cake.
• Glaze:.
• Put all ingredients into a saucepan.
• Bring to a boil and boil 3 minutes, stirring continuously.
• Pour over warm cake.
• Delicious warm, but also delicious after the glaze has cooled and "set" a little! :).