Chocolate Vinegar Cake Recipes
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!).
Provided by Halcyon Eve
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
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.
VINEGAR CAKE (NO EGGS!)
A favorite family recipe! The glaze alone is fantastic--sometimes, I make a boxed chocolate cake, cut it, then pour the glaze over the top--rave reviews from everyone! ;)
Provided by sassykat1213
Categories Dessert
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 14
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! :).
CHOCOLATE VINEGAR CAKE
Make and share this Chocolate Vinegar Cake recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 25m
Yield 9 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 356.2, Fat 10.9, SaturatedFat 6.7, Cholesterol 27.1, Sodium 361.6, Carbohydrate 63.5, Fiber 1.5, Sugar 45.2, Protein 3
CHOCOLATE FROSTED CHOCOLATE VINEGAR CAKE
Excellent vinegar, eggless moist chocolate cake made in a cakepan. Sounds awful with vinegar, however "best cake" response from friends.
Provided by oriole3190
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 15
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.
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