Table of Contents
Nana’s Chocolate Vinegar Cake. Preheat oven to 350°. In a medium mixing bowl, beat together butter, sugar and egg. In another bowl, combine flour, baking soda, cocoa powder and salt. Stir with a fork to combine. Slowly add dry ingredients to the butter-sugar mixture and then add vanilla, water, and vinegar.
Mix 1 tsp. vinegar into the dry ingredients. Replace 1 tsp. baking powder in the recipe with 1/4 tsp. baking soda plus 1/2 tbsp. vinegar. Substitute 1 tbsp. vinegar, 1/2 tsp. baking powder and 1 tbsp. water for one egg. Avoid using more than 1 tbsp. vinegar total in a cake; this may give it a vinegary aftertaste.
Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
You don’t have to eliminate eggs to achieve the same effect; just use a little vinegar in a traditional cake recipe or with a boxed cake mix. Mix 1 tsp. vinegar into the dry ingredients. Replace 1 tsp. baking powder in the recipe with 1/4 tsp. baking soda plus 1/2 tbsp. vinegar.
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