- 6 cups flour
- 4 cups sugar
- 2 tsp. salt
- 4 tsp. baking soda
- 1 cup unsweetened cocoa
- 2 1/2 cup mix
- 1 tsp. vanilla
- 1 tbsp. apple cider vinegar
- 1 cup cold water
- 6 tbsp. vegetable oil
- 2 1/2 cup mix
- 1 tsp. vanilla
- 1 tbsp. apple cider vinegar
- 3/4 cup cold water
- 9 tbsp. vegetable oil
- nuts if desired
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Mix together with a whisk and store it in an air-tight container. No need to refrigerate. I keep this in my cupboard.
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Preheat the oven to 350 degrees Fahrenheit.
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Mix the vanilla and the vinegar together. Mix the oil and the water together. Poke 3 holes in the dry mix. Pour the vanilla and the vinegar into the holes. Pour water and oil over and fold together. Stir just until mixed and then pour into cake pans. Bake 35-45 minutes. (Time will vary depending on your pans.)
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Preheat the oven to 350 degrees Fahrenheit.
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Mix the vanilla and the vinegar together. Mix the oil and the water together. Poke 3 holes in the dry mix. Pour the vanilla and the vinegar into the holes. Pour water and oil over and fold together. Stir just until mixed and then pour into 9″ x 13″ pan. Bake 20 minutes. (Time will vary depending on your pans.) Cool on a wire rack.
I think this is loosely based on a recipe from the Tightwad Gazette. I’ve used it for years and the product is surprisingly good. An older friend tasted it and said that she remembered this recipe from when she was a girl. There is something about the vinegar that enhances the flavor. I once used this one with an acquaintance who was very opposed to bulk cooking. This was the recipe that changed her mind. Surprisingly easy, quick and yummy.