This is a Swedish cake recipe; I got it from a dear friend who made it at several parties during college and always got rave reviews. Now I'm the one who gets all the credit when I make it : ) My family loves it; I play the "guess-the-secret-ingred." game (the vinegar) and no one ever has... though they've guessed everything from peanut butter to cheese! I love it because it's relatively "healthy" (no dairy, no eggs, lowfat), while it's still amazingly moist and chocolately and dense. (You can make it even lower fat if you use only 1/4 C oil and sub. 1/2 C applesauce).
- add 1-1 1/2 tablespoon milk, of choice (works with regular, soy or rice or whatever) (optional)
- add 2 tablespoons white vinegar
- add 3/4 cup oil
- add 1 tablespoon vanilla
- add 3 cups flour
- add 2 cups cold water
- add 1/4 teaspoon almond extract (I usually use almond, but have tried & like coconut; orig. glaze recipe calls for peppermint) (optional)
- add 2 teaspoons baking soda
- add 1 teaspoon salt
- add 2 tablespoons baking cocoa (optional)
- add 1/2 cup powdered sugar (optional)
- add 2 cups sugar
- add 1/2 teaspoon decaf instant coffee (optional)
- add 6 tablespoons baking cocoa
- Instructions for Cake:
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in separate bowl.
- Add wet to dry a little at a time, stirring as you add.
- Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 min.
- Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!)
- Instructions for Glaze:
- Mix dry ingred. together in bowl.
- Dissolve coffee in 1 Tblsp. of milk; add extract.
- Whisk coffee liquid into dry ingred.;whisk until all blended& if needed, add 1/2 Tblsp. more milk.
- USE GLAZE IMMEDIATELY OVER CAKE.It will harden quickly.