During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2016 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert.
CHOCOLATE VINEGAR CAKE
2 cups sugar
3 cups flour
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar (I like Cider Vinegar, but white distilled is fine, too)
2 tsp Madagascar vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water
Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.
Optional: Sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!