President Roosevelt's Birthday Cake
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
coffee
cold, black |
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
coffee
cold, black |
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
vinegar
|
|
Directions
Cream butter and add sugar, a little at a time.
Cream well; add eggs.
Sift flour, salt, soda and cocoa together 3 times.
Add coffee with flour mixture to batter, alternating.
Then add vinegar and vanilla.
Bake in 9-inch layer pan 20 to 35 minutes in 350℉ (180℃) oven or in loaf pan about 30 to 40 minutes in 350℉ (180℃) oven.
