| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Cold water |
| 2 |
c |
Sugar |
| 1 |
tb |
(white) vinegar |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking soda |
| 3/4 |
c |
Oil |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Cocoa |
INSTRUCTIONS
This is the easiest chocolate cake ever and takes only about 5 minutes to
make. I usually line up my three mixers and do 3 at a time. They freeze
beautifully when well wrapped, so it's great to always have on hand. Also,
uses no eggs or margarine, (oil only) and very easy clean-up.
Hint: Use the best Dutch cocoa you can get
Source: "With Love and Spice"-Shoshana Chapter of Mizrachi Women of America
(now Amit) 1972
submitted by Selma Schulman
Add all of the ingredients to mixing bowl, saving the baking soda and
vinegar for last. Find a dry spot to add baking soda and add vinegar over
it so it bubbles. Mix at high speed. Bake in a tube pan or 9 x 13 at 375*
for 50 min. or until cake test done. When completely cool, can be sprinkled
with confectioner sugar, frost, or leave plain.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Jan 07,
1999, converted by MM_Buster v2.0l.
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