a number of things: vinegar cake

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Autumn breezes have me in a baking mood. This recipe was given to me by a friend (Thanks Jenni!) years ago when we were in the throws of dealing with food allergies with our third child. It is so yummy, however, we still make it even though Isaac has (thankfully) outgrown his allergies (especially when I am low on eggs). The original recipe on my card lists the title as "No Dairy / No Egg Chocolate Cake", but we call it simply "vinegar cake". It is incredibly moist and tender and quite delicious eaten drizzled with a bit of simple powdered sugar icing.

Vinegar Cake

3 cups flour
6 Tablespoons cocoa
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt

Combine the above ingredients together in one bowl. In another bowl, mix the following:

2 cups cold water
3/4 cup oil
2 Tablespoons vinegar
2 teaspoons vanilla

Add the liquid ingredients to the dry and blend well. Pour into 2 oiled 9-inch pans (or whatever you like using) and bake at 325 degrees for 40 to 50 minutes. Test with a toothpick near the end of the baking time - do not over-bake!

To add extra chocolatiness, dump a half bag of milk chocolate chips into the batter. It would, of course, no longer be dairy free. :-)