When I first saw this recipe (on the label of a white vinegar bottle - where else?), I thought "Vinegar in a dessert? This must be a joke!) So I made the recipe, just for the heck of it, and found it surprizingly yummy!
- add 1 1/2 cups heavy whipping cream
- add 5 tablespoons olive oil or canola oil
- add 3 tablespoons cold water
- add 1 1/2 teaspoons unflavored gelatin
- add 1 teaspoon baking soda
- add 1 cup orange juice
- add 1 teaspoon white vinegar (I kid thee not - please do not omit or substitute)
- add 1 cup sugar
- add 3 tablespoons orange juice
- add 1/2 teaspoon salt
- add 1 teaspoon vanilla extract
- add 1 1/2 cups flour
- add 1/2 teaspoon orange extract
- add 1/4 teaspoon orange extract
- add 3/4 teaspoon vanilla extract
- add 1/2 cup confectioners' sugar
- add 3 tablespoons cocoa
- ---- THE CAKE ----.
- Preheat oven to 350 Fahrenheit.
- Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
- Make 3 holes in the dry ingredients.
- Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
- Pour orange juice over everything and mix well.
- Spread batter evenly in the pan and bake in dish that the batter was mixed in.
- Bake 30 minutes or until center is firm.
- Allow to cool.
- Refrigerate leftovers (if any).
- ---- THE FROSTING ----.
- Combine gelatin, orange juice, and cold water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip cream, sugar and vanilla until slightly thickened.
- While beating slowly, gradually add gelatin to whipped cream mixture.
- Whip at high speed until stiff.
- Spread thickly on the cake.