Chocolate Vinegar Cake Recipe




Chocolate Vinegar Cake Ingredients

1 1/2 cup flour, unbleached, sifted
1 cup sugar
3 tbsp cocoa, baking
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tbsp vinegar
5 tbsp butter or regular margarine
1 cup ; water

MOCHA CHOCOLATE FROSTING

1 3/4 cup confectioners' sugar
3 tbsp cocoa, baking
3 tbsp butter or regular margarine
3 tbsp coffee, brewed, hot
1/2 tsp vanilla extract

A Recipe for
Chocolate Vinegar Cake

 

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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This is a recipe for Chocolate Vinegar Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




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Chocolate Vinegar Cake

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.







Chocolate Vinegar Cake Directions

Sift the flour, sugar, cocoa, baking soda, and salt together into a
mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into
1 well; vinegar into 1 well and melted butter into the third. Pour
water over all. Beat with a wooden spoon until well blended. Pour
batter into a greased 9-inch square baking pan. Bake in a preheated
350 degree F. oven for 25 minutes or until cake tests done. Cool in
pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa,
softened butter, coffee, and vanilla in a mixing bowl. Beat, with an
electric mixer set at medium speed, until smooth. NOTE; This recipe
came from a very old church cookbook that the woman found and is
typical of many of the recipes of the 1800's. The vinegar was used to
keep the cake from spoiling. Try this and I think that you will like
it.

Serves: 9

 

 

 

 

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