Jiffy Chocolate Cake
This is a recipe my wife loved when she was small. I'm messing with it to make it different, but the original is here. Mods will follow in the comments.
JIFFY CHOCOLATE CAKE
- 11/2 cup flour
- 1 cup sugar
- 3 T cocoa
- 1/2 t salt
- 1 t baking soda
- 1 t vanilla
- 1 T white vinegar
- 5 T melted butter
- 1 cup warm water.
Mix dry ingredients. Make 3 indentations.
Place the wet ingredients in the wells and pour over the cup of water.
Mix. Pour into an 8 x 8" pan.
Bake for 35 min at 350°F
OK, the first modification I'll make is that I'll put the wet ingredients together first and add them all together to the dry ingredients.
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OK, so if you want to make rhubarb cake, try swithing to lemon juice instead of vinegar.
Then, add a bunch of rhubarb to the dry ingredients before mixing and baking. I like to sprinkle brown sugar on top.
A double batch fits a 9x13 pan nicely.
Also I tried adding 1 egg and it made it slightly less crumbly
ok, so to make it ginger cake:
switch to brown sugar
oil instead of melted butter
remove the cocoa and add 1 1/2 T powdered ginger
add a splash of molasses. I used about 1 T, but it could have had a bit more.
I would suggest omitting the second 1/2 tsp salt.
Mixing all the wet ingredients and them adding them to the dry makes for a softer, slightly crumbier cake. We're used to a cake with a firmer texture that cuts cleanly. Both versions are tasty, though.
I fixed the second "1/2 tsp. salt"
the texture does change depending on how this is mixed. I still haven't made it like the original. I'll have to try again.