Vinegar Cake
Yield
1 cakePrep
15 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | ounces |
unsweetened chocolate
bitter, melted |
|
| 2 | cups |
all-purpose flour
sifted |
|
| ½ | cup |
sour milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 57.8 | ml/g |
unsweetened chocolate
bitter, melted |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
sour milk
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
vinegar
|
|
Directions
Cream together butter and sugar until light and fluffy.
Stir in eggs.
Add vanilla and blend well.
Add chocolate. Sift flour with salt and add to creamed mixture, alternately, with sour milk.
Mix together soda and vinegar and add to mixture.
Pour into 2 greased 9 inch layer pans.
Bake at 375℉ (190℃) F for 25 minutes.
