Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c (SCANT) COCOA 1 c MILK, MINUS 1 TBSP.
1/2 c HOT WATER 1 tb VINEGAR
3/4 c MARGARINE 2 1/2 c CAKE FLOUR
1 3/4 c SUGAR 2 ts BAKING SODA
2 ea EGGS, SLIGHTLY BEATEN 1 ts VANILLA

IN A SMALL BOWL COMBINE COCOA WITH HOT WATER. LET COOL. IN A LARGE BOWL
CREAM TOGETHER THE MARGARINE AND SUGAR. ADD EGGS AND BEAT UNTIL FLUFFY.
STIR IN COCOA MIXTURE. MIX MILK AND VINEGAR. MIX FLOUR AND SODA. ADD
ALTERNATELY WITH MILK TO CREAMED MIXTURE, BEATING WELL AFTER EACH
ADDITION. ADD VANILLA AND MIX UNTIL SMOOTH. LINE 3 NINE INCH CAKE PANS
WITH WAX PAPER, COVERING BOTTOM AND 1/4" OF THE SIDES. DO NOT GREASE OR
FLOUR. DIVIDE BATTER INTO THE THREE PANS. BAKE AT 350 DEG F. FOR 20 TO 25
MINUTES OR UNTIL A WOOD PICK COMES OUT CLEAN. ICE WITH CARAMEL ICING.

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