Courtney, this is an old recipe. I think it dates back to World War II when there were shortages of things and rations. Vinegar is one thing that is not often in cake recipes. My educated guess is that it replaced buttermilk, or regular milk which may have been in short supply. Unsweetened chocolate was used in place of sweetened. And, yet, this recipe works. It turns out perfect each time. Even I find it fascinating. I think I am going to make it for my social group and see how they react to it. Only, I am going to want to add a special little touch of my own--dark chocolate mini chips to make it a little richer. Why not? I am sure whoever originated that recipe so long ago would not mind a little updating of that recipe.
Marie -----Original Message----- From: Courtney Fulghum Smith via Cookinginthedark [mailto:[email protected]] Sent: Wednesday, July 20, 2016 5:48 PM To: [email protected] Cc: Courtney Fulghum Smith Subject: Re: [CnD] crazy cake > > So, what makes this cake crazy? Sounds like the ingredients for a red > velvet cake. Courtney _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
