Vinegar Chocolate Cake

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Submitted by Joyce Bayer, who says, “This recipe came from my cousin, Wilda Lee. It is really easy and wonderfully moist and heavy. It is terrific with whipped cream as a topping, especially if it is served warm.”

  • 3 cups Flour
  • 2 cups Sugar
  • 6 Tablespoon Cocoa
  • 1 teaspoon Salt (optional)
  • 2 teaspoons Baking Soda
  • ½ cup Melted Shortening (or use vegetable oil)
  • 2 teaspoons Vanilla
  • 2 Tablespoons Vinegar
  • 2 cups Cool water

Preheat oven to 350 degrees.

Sift all dry ingredients together into a large mixing bowl. Add water, vanilla, and shortening (or oil); mix well. Add vinegar.

Pour into greased and floured 9x13x2” pan. Bake 25-30 minutes, only until done—DO NOT OVERBAKE.

This cake can also be made in a 10” x 15” or 12” x 17” pan. Baking time will be considerably less, perhaps 15-20 minutes.

Serves 10-15

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