A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chocolate Vinegar Cake
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- #49174
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup flour, unbleached, sifted
3 tablespoons baking cocoa
1/2 teaspoon salt
1 tablespoon vinegar
1 cup water
1 cup sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
5 tablespoons butter or regular margarine
MOCHA CHOCOLATE FROSTING
1 3/4 cup confectioners' sugar
3 tablespoons butter or regular margarine
1/2 teaspoon vanilla extract
3 tablespoons baking cocoa
3 tablespoons hot brewed coffee
directions
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended.
Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degrees F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth.
added by
SavoryRachel
nutrition data
Nutritional data has not been calculated yet.
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