Parve chocolate cake

Yield: 1 Servings

Measure Ingredient
3 cups Flour
2 cups Sugar
⅔ cup Cocoa
2 teaspoons Baking soda
1 teaspoon Salt
2 teaspoons Vanilla
2 tablespoons Vinegar
1 cup Melted margerine
2 cups Cold water

Below is a "quick and easy" parve chocolate cake which is tried and true in my family. It is not gooey but it is very moist and will serve a lot of people. I posted this in the archives some time ago and just copied it from there today since the cookbook is at home and I am at work.

This recipe comes from a cookbook compiled by the nursing staff at Albert Einstein Medical Center (Northern Division) in Philadelphia in the late 1950's. It's listed in the book as a "Chocolate Vinegar Cake" but "vinegar" usually turns people off when they are thinking of cake. The other reason I love this cake is that it is all made in one bowl. Not a lot of clean-up! Preheat oven to 350.

Sift first five ingredients into large bowl. Make two small and one large hole in dry ingredients. Put vanilla in one hole, vinegar in second hole and margarine in large hole. Pour cold water over entire mixture. Mix well.

Pour into well greased 13 x 8 x 2 baking ban. Bake for 45 minutes. Cool in pan.

The cake is so moist that it is difficult to remove from pan. I line pan with tin foil, lift out when cool and turn upside down on a tray and immediately flip over to my serving plate. It can be dusted with confectioner's sugar or iced. It is always a big hit.

Posted to JEWISH-FOOD digest V97 #298 by Ruth & Shel <fritzl@...> on Nov 14, 1997

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