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.


  • 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.

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.