1940s Vinegar Cake Egg Free Food

1940S VINEGAR CAKE ( EGG FREE)

1940s Vinegar Cake ( Egg Free) image

egg free and very moist you can make a cake or do muffins and its so easy, and if you wanted you could safely lick the spoon as its egg free.

Provided by kitchen witch 2

Categories Dessert

Time 16m

Yield 10-12 muffins, 1 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces self-rising flour
3 ounces margarine
3 ounces sugar
1/4 pint milk
1 tablespoon white vinegar
1/2 teaspoon bicarbonate of soda
3 -4 ounces chocolate chips (or small childs jellys or almond chips or mixed fruit)

Steps:

cream together sugar and margarine.
add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
cook cake for 1 hour and muffins until golden brown and firm on top.

Nutrition Facts : Calories 2037, Fat 100.1, SaturatedFat 32.3, Cholesterol 17.1, Sodium 3679.2, Carbohydrate 273.2, Fiber 9.7, Sugar 131.7, Protein 25.3

VINEGAR CAKE (NO EGGS!)

Vinegar Cake (No Eggs!) image

A favorite family recipe! The glaze alone is fantastic--sometimes, I make a boxed chocolate cake, cut it, then pour the glaze over the top--rave reviews from everyone! ;)

Provided by sassykat1213

Categories Dessert

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 14

Ingredients

3 cups flour
1/4 cup cocoa
2 teaspoons baking soda
2 cups sugar
1 dash salt
2/3 cup vegetable oil
4 teaspoons vinegar
2 teaspoons vanilla
2 cups water
2 cups sugar
1/2 cup butter
1/4 cup cocoa
1/2 cup milk
1 cup nuts (optional)

Steps:

Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch cake pan.
Mix all cake ingredients and pour into pan.
Bake for 30-40 minutes.
Leave cake in pan and cut into squares while cake is warm.
Pour Glaze over warm cake.
Glaze:.
Put all ingredients into a saucepan.
Bring to a boil and boil 3 minutes, stirring continuously.
Pour over warm cake.
Delicious warm, but also delicious after the glaze has cooled and "set" a little! :).

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