Don't freak out! It's the moistest richest chocolate cake ever!
This is a delicious and moist cake recipe stemming from the Depression era. That's why it doesn't include milk, eggs, or yeast. It is an easier "throw-together" recipe you can mix and bake in the same pan, or do a layer cake. It tastes great with freshly whipped vanilla cream on top! NOTE: THIS CAKE DOES NOT FREEZE WELL!! Because of the ingredients, freezing will cause the vinegar to crystallize causing the whole cake to taste like vinegar.
-3 c. White all purpose flour
-2 c. White cane sugar
-2 tsp. Regular table salt
-6 TBL Baking cocoa (Hershey's is best)
-2 tsp Baking soda
-2 tsp Vanilla
-2/3 c. Veg oil
-3 TBL WHITE vinegar (NOT cider, wine, or other vinegar)
-1 c. COLD water
-1 c. COLD strong coffee (instant coffee will work fine)
...See instructions below
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Preheat your oven to 350'F.
Combine first five (dry) ingredients in an un-greased 9"x13" baking pan. Sift together with a wire whisk or a table fork.
Poke three holes in the mixture. Use the holes to add in the vanilla, the vinegar, and the oil. Start mixing it into a crumbly mixture.
Pour the two cups of cold water+coffee over the whole mix and combine well until all of the dry and wet ingredients are completely incorporated.
BAKE at 350'F for 45 minutes (or until the center of the cake bounces back to a light finger touch).
NOTE: If you want to do layer cakes, prepare the batter in a mixer and mix well. Pour into rounds that have been prepped with wax paper cut to fit the bottoms, AND grease/flour the the pan. Cake rounds dome up a good bit.