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Ingredients
- 1Â 1/2 c. Flour
- 1/3 c. Unsweetened Cocoa Pwdr
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 c. Sugar
- 1/2 c. Vegetable Oil
- 1 c. Old Water -- or possibly brewed
- Â Â Coffee
- 2 tsp Vanilla Extract -- (pure)
- 2 Tbsp. Vinegar
Directions
- Preheat oven to 375.
- Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or possibly 9-inch round cake pan. In a 2-c. measuring c., measure and mix together the oil, water or possibly coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or possibly small whisk. When the batter is smooth, add in the vinegar and stir in quickly.
- There will be pale swirls in the batter where the vinegar is reacting with the baking soda. Stir just till the vinegar is proportionately distributed throughout the batter. Bake for 25 to 30 min.
- To top the cake, I pureed a bag of (thawed) frzn raspberries and added a few drops of lemon juice, then strained through a seive. I was going to sprinkle some powdered sugar on top, but I realized I didn't have any
- *yikes*, so i just mixed in a little regular sugar. I spooned a little of this on top of each piece of cake (as well as underneath it), and then sprinkled fresh raspberries on top. It was wonderful. The color of the pureed raspberries alone is sufficient to make me love this dessert. The cake was great too- wonderfully dark and moist. A perfect contrast to the tartness of the berries.
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