I don't understand the bad reviews for this cake. When I make a cake, this is the one I go to all the time. I don't change the ingredients, but I DO change the method, so if anyone is interested I will describe. I grease and flower two 9in cake rounds. Sift all of the dry ingredients into a large mixing bowl. Add the wet ingredients, and stir with a spoon until it's combined. The vinegar will bubble with the baking soda.. it's supposed to. The batter will be thin, but that's normal from what I can tell. Although the recipe calls for a 13x9, when I baked it in that pan it took much longer than called for. In the two 9in rounds, 30 minutes is perfect. The cake is moist and there is ABSOLUTELY NO Vinegar taste.. AT ALL. If you want a super duper chocolatey flavor, replace 1c of the water with coffee. I know it sounds weird, but you won't taste the coffee.. only enhanced chocolate. I'm no expert, but like I said.. every time I prepare the cake with this method, it is perfect.
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I don't understand the bad reviews for this cake. When I make a cake, this is the one I go to...