| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
Cakes |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2/3 |
c |
Unsweetened, good quality |
|
|
Cocoa |
| 2 |
ts |
Baking soda |
| 2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
c |
Cold water |
| 1/2 |
c |
Plus 2 Tbs corn oil |
| 1 |
tb |
Vanilla |
| 2 |
tb |
White vinegar or lemon |
|
|
Juice |
INSTRUCTIONS
Mix the flour, cocoa, baking soda and salt together and then sift the
mixture. In a separate bowl mix the water, corn oil vanilla and
vinegar or lemon juice. The whisk the wet and dry mixtures together.
Pour through a strainer into a clean bowl, breaking up and pressing
through any lumps. Mix again and the pour the mixture into a greased
9 x 13 x 2-inch pan. Tap the edge of the pan against the counter or,
for more fun but comparable results, drop the entire pan from a
height of about 6-inches onto the counter top or the floor a few
times to pop and dislodge any air bubbles. Bake at 350 degrees for 25
to 30 minutes.
Trust this recipe. The omission of eggs or butter is not an
oversight. And you must pop the air bubbles as directed. I've had
this cake several times and it IS good! Now, if you don't think this
is OINKY enough, check out the following variation:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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