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Credit: Sally Bowers, pastry chef, The Original Dinerant, Portland, Ore.
Sizzle, Spring 2012
3 cups flour
2 cups sugar
¾ cup cocoa
2 t. baking soda
1 t. salt
2 t. vanilla extract
1½ T. vinegar (white distilled or apple cider)
½ cup vegetable oil
2 cups water
Method: Sift flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add vanilla, vinegar, vegetable oil and water. Whisk until lumps are gone. Grease three 9-inch round cake pans. Line with parchment paper. Divide batter evenly among pans. Bake at 325°F for 12-15 minutes or until skewer comes out mostly clean.
Vanilla Version: Try a vanilla bean version of the cake by omitting cocoa and replacing vanilla extract with vanilla bean paste.
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