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Reviewed: May 9, 2008

My Mom's "Picnic Chocolate Cake" is nearly identical...instead of margarine use 2/3 cup oil (I like peanut or canola)...it never tasted like vinegar and was always more moist than regular cakes. I get raves every time I make it. I use only 1 tsp. of vanilla if it's from the Bourbon or Mexican bean.

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Yellow Rose


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Reviewed: Mar. 20, 2008

Followed the recipe to the T! This cake baked beautifully, and it was very nice. The proportions of the frosting ingredients sound a little bit wacky, but they work; nevertheless, I think I will try a different frosting next time as this one is VERY sweet. Thanks for this interesting recipe!!

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TourSi

	Cooking Level: Intermediate
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Reviewed: Mar. 4, 2007

This was my Mom's go-to cake while I was growing up. Can't count how many times we baked this together. Sigh... Only changes are: I use 3/4 cup melted crisco instead of the butter and I use a different frosting. Important note: The cake does NOT taste good when it is slightly warm, so even though you might be tempted to cut into it and steal a slice right away, hold off. You will be grateful. I don't know whether it takes the cool down for the vinegar taste to go away or what, but this is horrible when warm, DIVINE when cool. The cake holds up really well to layering. I have been asked for this recipe so many times - my Mom would be proud!

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CORIEJO

	Cooking Level: Intermediate Home Town: Bozeman, Montana, USA Living In: Kapaa, Hawaii, USA
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Reviewed: Dec. 11, 2005

Wonderful. Easy to throw together. Can't taste the vinegar at all. I usualy make homemade cream cheese frosting to go ont op of this.

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Declan's Mama

	Cooking Level: Expert Home Town: Queen Creek, Arizona, USA Living In: Mesa, Arizona, USA
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