The best part about this cake is that it is comprised completely of pantry ingredients, and unless you use the melted butter option for the oil, nothing refrigerated or fresh is needed. It goes together so quickly that it’s faster and better than a cake from a box.
Even with only three tablespoons of cocoa powder, it has a strong chocolate flavor and is very moist.
The vinegar is an unusual ingredient in a cake, but, together with the cocoa powder, the vinegar provides enough acid to react with the baking soda and make it rise beautifully. I have used everything from white vinegar, to apple cider, to rice vinegar, depending on what I have on hand. As long as it is acidic, it will do the trick.
Since this recipe entered my family in the mid 70s when my parents got married, I don’t know its history beyond that. However, based on the inexpensive ingredients and the ability to make it completely from pantry resources, I suspect it originated during the Depression. It is my favorite chocolate cake recipe by far.
CHOCOLATE JIFFY CAKE
Ingredients
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
1 teaspoon vinegar
1 teaspoon vanilla
5 tablespoons oil, melted shortening, or melted butter
1 cup water
Preparation
Mix the dry ingredients together, then add liquid all at once and mix well.
Beat for two minutes.
Bake in a greased loaf pan for 45-50 minutes at 350 degrees F.
The cake is good on its own, with a powdered sugar glaze (powdered sugar and a little milk mixed together), or just a dusting of powdered sugar.
I figured out another way to dress it up about a year ago—bake as directed in a loaf pan, let it cool, and then cut it into three layers.
Using a chocolate frosting that is easy to spread (I make my own, but I am sure a can of frosting would work too), frost between the layers and then on the top and sides.
When you cut into it, it looks like a very complicated elegant dessert, but it really isn’t much work at all.
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