This is a chocolate cake recipe that I found in an email that wasn’t even to me. Like you do, all the time? It’s nice and very chocolatey tasting, especially the frosting! Oh, and the email noted that this cake freezes well after it’s been frosted.

Ingredients:

Cake:

• 1 tablespoon vinegar
• 1 cup minus 1 tablespoon vinegar
• 2 cups brown sugar
• 3/4 cup shortening
• 2 eggs
• 2 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup boiling water
• 2 heaping teaspoons baking soda

Frosting:

• 1/3 cup margarine or butter, at room temperature
• 1 1/2 teaspoons vanilla
• 1/3 cup cocoa powder
• 2 cups powdered sugar
• 2-3 tablespoons milk

Pour the tablespoon of vinegar into a measuring cup, and fill up to the 1 cup line with milk. Set aside.

Grease and flour a 9X13″ pan and set aside. Preheat oven to 325 degrees.

Sift together the flour, cocoa, and salt in a medium bowl. Set aside.

Ok technically I didn't sift, I more stirred...

Cream the brown sugar and shortening until smooth.

Add two eggs and beat again until smooth. Around now, get your cup of water on the stove. Add the flour mixture in three batches, alternating with the milk in two batches and beating after each addition.

Add the baking soda to the boiling water. It should bubble a fair amount. While that’s still going on, pour it into the batter and blend until smooth.

At this point it smells kind of gross and baking soda-y, but that goes away as it bakes. Spread the batter into your prepared pan and bake 35-40 minutes, until a toothpick stuck in the middle comes out clean.

Let the cake cool completely before frosting. With the greased and floured pan, mine popped right out and stayed in one piece, which was a relief since I’d decided I didn’t want to frost it in the pan.

To make the frosting, beat together the butter, vanilla, cocoa, and powdered sugar, then add enough milk (starting with 2 tablespoons) to make it a good spreadable consistency.

Preeeetty tasty! I recommend serving with whipped cream or some ice cream. It’s not the fanciest cake, but I was able to throw it together with stuff my mom already had, and it’s chocolatey enough I would make it again.

Chocolate Cake

Cake:

• 1 tablespoon vinegar
• 1 cup minus 1 tablespoon vinegar
• 2 cups brown sugar
• 3/4 cup shortening
• 2 eggs
• 2 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup boiling water
• 2 heaping teaspoons baking soda

Frosting:

• 1/3 cup margarine or butter, at room temperature
• 1 1/2 teaspoons vanilla
• 1/3 cup cocoa powder
• 2 cups powdered sugar
• 2-3 tablespoons milk

Pour 1 tablespoon of vinegar into a measuring cup, and fill up to the 1 cup line with milk. Set aside.

Grease and flour a 9X13″ pan and set aside. Preheat oven to 325 degrees.

Sift together the flour, cocoa, and salt in a medium bowl. Set aside.Cream the brown sugar and shortening until smooth. Add two eggs and beat again until smooth. Add the flour mixture in three batches, alternating with the milk in two batches and beating after each addition.

Add the baking soda to the boiling water and pour into the batter. Blend until smooth. Spread the batter evenly into the prepared pan and bake 35-40 minutes, until a toothpick stuck in the middle comes out clean. Let cool completely before frosting.

To make the frosting, beat together the butter, vanilla, cocoa, and powdered sugar, then add enough milk (starting with 2 tablespoons) to make it a good spreadable consistency. Frost, and serve with ice cream or whipped cream.