Table of Contents
In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan.
You can use either, but if you use unsalted, add 1/4 teaspoon salt. Dark Brown Sugar: You can use light brown sugar if you’d like. But dark brown adds just a touch more flavor and moisture to the cake. Vanilla: Or you could use a rum extract or maple extract.
Using a whisk or wooden spoon, mix the ingredients until fully incorporated. Transfer the vanilla cake batter into the lined baking pan and bake for 25-30 minutes, or until a toothpick comes out the center clean. Remove the cake from the oven and allow the cake to sit for 10 minutes, before transferring to a wire rack to cool completely.
Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined. Transfer your vanilla cake batter in the lined pan.
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