Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Flour - unbleached, sifted

  2. 1 cup 198g / 7oz Sugar

  3. 1 teaspoon 5ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 teaspoon 5ml Vanilla extract

  6. 1 tablespoon 15ml Vinegar

  7. 5 tablespoons 75ml Butter or regular margarine

  8. 1 cup 237ml Water Mocha Chocolate Frosting

  9. 1 3/4 cups 346g / 12oz Confectioners' sugar

  10. 3 tablespoons 45ml Cocoa - baking

  11. 3 tablespoons 45ml Butter or regular margarine

  12. 3 tablespoons 45ml Coffee - brewed, hot

  13. 1/2 teaspoon 2 1/2ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it.


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