I am hoping someone can advise me on this. I am baking some stuff tonight for thank you's and I am making a cake that has no eggs for someone with an allergy. I have never made this recipe before. My problem is that it calls for vinegar and all I have is red wine vinegar, balsamic, or rice vinegar. Do you think I can use rice vinegar or red wine? I hate to have to go to the store for this. Thanks for your advice! Here is the recipe:
Moist Chocolate Crazy Cake
1 1/2 cups plain flour
1 1/4 cups superfine sugar or Bakerís sugar
1/3 cup of cocoa (not Dutch-processed)
1/2 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vinegar
2 tsp pure vanilla extract
1 cup cold water or coffee
Preheat oven to 180 degrees C. In an 8- by 8- by 2-inch nonstick cake tin, stir together flour, sugar, cocoa, bicarb soda and salt. Poke three holes in ingredients with handle of a wooden spoon. Pour butter or oil into one hole. Do not mind if it overflows. Spoon vinegar into second hole and the vanilla into last. Pour cold water over the top and stir ingredients until smooth.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan. Serves 8.
I'd use the rice vinegar since it is probably the mildest.
Cool, thanks! That was my thought, but I wanted a second opinion. I didn't know if it would not work the way it should, but it does say it can replace red wine vinegar in dressings, so it should be just as "vinegary" and potent I figure.
i always use cider or red wine vinegar in that cake-- whichever i have on hand. it tastes great.
Good to know. The cakes are in the oven and are rising, so that is a good thing! So, if you've made this cake, is it any good? I am hoping it is good! I have a reputation to uphold!
yes it's good, and adaptable. sometimes i add choc. chips, sometimes cayenne and cinnamon. i always grease the pan and mix it in bowls though. i did do it in the pan once. it goes by another name in my house, Six Minute Cake. you can use water if you don't have coffee. i am planning on trying it with teal sometime, too. it's very moist and chocolately-- and let's face it, a cake you can whip up in less than hour from start to serve has to get extra points!
Originally Posted by BJennif
i also like to make this cake as 4 giant cupcakes, then serve them with coffee granita or ice cream on the side. nice way to fancy it up-- no one knows how easy it is.
Copyright ¬© 2012
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights).