Type what you have

Ingredients

• ✓ white vinegar
• pecan
• egg white
• salt
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. 4 Add egg whites to the vinegar. Read John 10:10-11
5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9. 9 Go to bed. Read John 16:20 and 22.
10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia

Ingredients

• ✓ white vinegar
• sugar
• water
• peach
• cinnamon stick
• clove

Instructions

1. 1 Inspect as many quart- or gallon-sized jars as needed to fit peaches for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
2. 2 Bring sugar, water, and vinegar to a boil in a very large pot over medium-high heat; boil until syrup is moderately thick. Add peaches, cinnamon, and cloves; continue to boil, stirring occasionally, until peaches can easily be pierced to the pit with a fork, 20 to 30 minutes more.
3. 3 Fill sterilized canning jars with peaches. Continue boiling syrup until heavy; ladle into jars to cover peaches, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by 2 inches. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart on a wood or cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Donna

Ingredients

• ✓ white vinegar
• banana
• peanut butter
• egg yolk
• white sugar
• butter

Instructions

1. 1 Spread peanut butter onto the cut side of the banana halves, and seal the halves back together. Slice into coins, and set aside.
2. 2 In a saucepan over low heat, whisk together the egg yolks and 1/2 cup of the sugar. Stir in the vinegar and butter. Cook, whisking constantly until clear. Whisk in remaining sugar if you like.
3. 3 Place the bananas into a serving bowl, and pour the sauce over them. This dish may be served hot or cold.

By PAIGETTIE

Ingredients

• ✓ white vinegar
• all-purpose flour
• salt
• shortening
• water
• egg

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs.
2. 2 Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use.

By Lenn

Ingredients

• ✓ white vinegar
• white sugar
• corn syrup
• butter
• water
• salt
• vanilla extract
• popcorn

Instructions

1. 1 Combine sugar, corn syrup, butter and water in a heavy saucepan over medium heat. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
2. 2 Slowly pour hot syrup over the popcorn while stirring with a long-handled spoon until all kernels are coated. Let mixture cool about 5 minutes until safe to handle. Grease your hands lightly with butter or spray, then form mixture into 3-inch balls. Place on waxed paper to cool completely.

By 3KIDS5

Ingredients

• ✓ white vinegar
• butter
• white sugar
• vanilla extract
• egg
• evaporated milk
• cornmeal
• pie shell

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk melted, cooled butter, sugar, and vanilla together in a large bowl until smooth. Beat in eggs, one at a time, then stir in evaporated milk, cornmeal, and vinegar until the filling is fully blended and smooth.
3. 3 Pour filling into parbaked pie shell and place on a baking sheet.
4. 4 Bake until the center is set and the top is golden brown, 40 to 50 minutes. If the edges of the crust start to brown too quickly, cover with foil or a pie shield. Let pie cool completely on a wire rack before slicing.

By T Knecht

Ingredients

• ✓ white vinegar
• marshmallow
• pineapple chunk
• white sugar
• egg
• flour
• peanut
• whipped topping
• apple

Instructions

1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

By Jeanne

Ingredients

• ✓ white vinegar
• pie crust
• egg
• brown sugar
• vanilla extract
• butter
• cherry
• walnut
• toffee baking bit

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
2. 2 Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
3. 3 Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
5. 5 Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

By Helen Adams

Ingredients

• ✓ white vinegar
• all-purpose flour
• cinnamon
• ginger
• brown sugar
• lard
• butter
• baking soda
• molasses

Instructions

1. 1 Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
2. 2 Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By ARBethany

Ingredients

• ✓ white vinegar
• raisin
• water
• brown sugar
• cornstarch
• cinnamon
• salt
• butter
• pie pastry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Combine raisins and water in a small saucepan. Boil 5 minutes.
2. 2 Mix brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat; stir in vinegar and butter. Cool slightly.
3. 3 Turn filling into a pastry-lined pie dish. Cover with top crust. Seal edges and cut slits in the top crust.
4. 4 Bake in the preheated oven for 30 to 35 minutes.

By Linda

Ingredients

• ✓ white vinegar
• tart shell
• unsweetened baking chocolate
• brown sugar
• corn syrup
• egg
• butter
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
2. 2 Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
3. 3 Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
4. 4 Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
5. 5 Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

By MommaBear

Ingredients

• ✓ white vinegar
• all-purpose flour
• sugar
• baking powder
• salt
• lard
• water
• egg yolk
• vanilla extract

Instructions

1. 1 Mix together flour, sugar, baking powder, and salt in a medium bowl. Cut in lard until mixture resembles a coarse meal.
2. 2 Whisk together water, egg yolk, vanilla, and vinegar in a separate bowl. Stir into flour mixture and knead dough briefly, just until smooth.
3. 3 Allow dough to rest for 15 minutes before rolling out.

By Elaine

Ingredients

• ✓ white vinegar
• cooking spray
• rice flour
• brown sugar
• salt
• baking soda
• cocoa powder
• olive oil
• chickpea
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Ingredients

• ✓ white vinegar
• cooking spray
• white sugar
• heavy cream
• corn syrup
• butter
• salt
• walnut
• vanilla extract

Instructions

1. 1 Spray a large loaf pan or 8-inch square baking dish with cooking spray.
2. 2 Stir white sugar, 3/4 cup cream, corn syrup, butter, vinegar, and salt together in a heavy pot; bring to a boil. Stir in remaining cream. Cook, stirring constantly, until caramel is 244 degrees F (117 degrees C), or until a small amount of caramel dropped into cold water forms a firm but pliable ball, 10 to 20 minutes. Remove from heat and cool briefly.
3. 3 Stir walnuts and vanilla extract into caramel; pour caramel into prepared baking dish. Cool completely, at least 1 hour. Turn baking dish over onto a flat work surface to remove cooled caramel from dish; cut caramel into serving pieces.

By A Vosberg

Ingredients

• ✓ white vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• vegetable oil
• vanilla extract
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, sugar, cocoa, baking soda, and salt into a 9x13-inch ungreased baking dish; form 3 wells in flour mixture. Pour oil into the first well, vinegar into the second, and vanilla into the third. Pour cold water over all and stir well with a fork.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Frost with your favorite icing.

By Amy Parsons

Ingredients

• ✓ white vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Whisk flour, sugar, cocoa powder, baking soda, and baking powder together in a large bowl.
3. 3 Mix water, oil, vinegar, and vanilla together in a separate bowl; pour wet ingredients into dry ingredients and beat with an electric mixer until smooth. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool in the pan, about 30 minutes.
5. 5 Sprinkle confectioners' sugar over cooled cake.

By Tina Demasi-Lemons

Ingredients

• ✓ white vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
3. 3 Sift flour, sugar, cocoa, baking soda, and salt together in a large bowl.
4. 4 Add water, oil, vanilla, and vinegar; mix together until smooth.
5. 5 Pour mixture into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
7. 7 Serve with berries.

By Jackie

Ingredients

• ✓ white vinegar
• egg
• all-purpose flour
• white sugar
• salt
• butter
• ice water
• apple
• blackberry
• white sugar

Instructions

1. 1 Beat egg and vinegar together in a small bowl; set aside. Whisk flour, 2 tablespoons sugar, and salt together in a separate bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Stir in egg-vinegar mixture. Add ice water, 1 tablespoon at a time, mixing with a fork until moist; dough should hold together when squeezed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate 30 minutes to 3 days.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll out 1 dough ball to fit a 9-inch pie plate; place into pie plate and chill before baking, at least 20 minutes. Roll out top crust; set aside.
4. 4 Arrange apple slices on bottom pie crust; scatter blackberries on top. Sprinkle with ½ cup sugar. Top pie with second crust; pinch top and bottom crusts together. Lightly brush top crust with water, sprinkle with remaining 1 tablespoon sugar. Poke several vent holes in crust with a fork to allow steam to escape during baking.
5. 5 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By SYRAH4689

Ingredients

• ✓ white vinegar
• butter
• molasses
• sour cream
• brown sugar
• all-purpose flour
• baking soda
• salt
• cinnamon
• ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. 2 In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
4. 4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.

By Tammy

Ingredients

• ✓ white vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegetable oil
• vanilla extract
• water
• semi-sweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl; mix well using a fork. Stir in oil, vinegar, and vanilla until thoroughly moistened. Pour in cold water and mix until batter is smooth. Stir in chocolate chips. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack.

By Bridget Brooke

Ingredients

• ✓ white vinegar
• cherry pie filling
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
2. 2 In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
3. 3 In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
4. 4 Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
5. 5 Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.

By Janice Reesman

Ingredients

• ✓ white vinegar
• butter
• unsweetened chocolate
• white sugar
• egg
• water
• all-purpose flour
• baking soda
• salt
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round pans or one 9x13-inch pan.
2. 2 In a small pan, melt butter or margarine with unsweetened chocolate. Set aside to cool slightly.
3. 3 Cream together sugar and eggs until light in color. Add chocolate mixture to eggs and temper mixture by beating well. Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
4. 4 Mix together flour, baking soda, and salt. Add this mixture to chocolate mixture and blend well.
5. 5 Mix together vinegar and the milk and stir into chocolate batter. Pour into the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

By Debra Steward

Ingredients

• ✓ white vinegar
• cooking spray
• all-purpose flour
• confectioners' sugar
• butter
• brown sugar
• egg
• butter
• vanilla extract
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9x9-inch pan with cooking spray.
2. 2 Whisk flour and confectioner's sugar together in a bowl; stir in 1/2 cup butter until crumbly. Press flour mixture evenly into the bottom of prepared pan.
3. 3 Bake in the preheated oven for 5 minutes. Remove pan from the oven, leaving oven at 325 degrees F (165 degrees C).
4. 4 Beat brown sugar, eggs, 1/4 cup melted butter, vinegar, and vanilla extract together in a bowl until smooth; stir in raisins. Pour sugar mixture over baked crust.
5. 5 Bake in the oven until bubbly and golden, about 35 minutes; cool before slicing.

By gemcitygemini

Ingredients

• ✓ white vinegar
• pie crust
• all-purpose flour
• sugar
• water
• egg yolk
• salt
• butter
• lemon extract
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
3. 3 Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
4. 4 Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
5. 5 Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
6. 6 Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

By Kevin Ryan

Ingredients

• ✓ white vinegar
• green tomato
• apple
• brown sugar
• beef suet
• orange
• candied mixed citrus peel
• raisin
• lemon
• salt
• cinnamon
• clove
• allspice

Instructions

1. 1 Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied citrus peel, raisins, and lemons; season with salt, cinnamon, cloves, and allspice. Cover; cook over low heat for 3 hours.
2. 2 Inspect 30 (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack hot mincemeat into hot sterilized jars, filling to within ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By April

Ingredients

• ✓ white vinegar
• butter
• white sugar
• all-purpose flour
• cinnamon
• clove
• allspice
• salt
• egg
• water
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.)
2. 2 In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
3. 3 Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.

By Margie Cagle

Ingredients

• ✓ white vinegar
• all-purpose flour
• salt
• plant-based brick
• water
• brown sugar
• corn syrup
• maple syrup
• egg
• plant-based butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
2. 2 Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
3. 3 Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
4. 4 Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

By Becel

Ingredients

• ✓ white vinegar
• white sugar
• butter
• egg
• buttermilk
• red food coloring
• vanilla extract
• baking soda
• all-purpose flour
• cocoa powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake pan with 20 liners.
2. 2 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

By pinkspoonula

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• white sugar
• butter
• vegetable oil
• egg
• vanilla extract
• zucchini
• chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Combine milk and vinegar in a large bowl; let stand to sour milk, about 5 minutes.
3. 3 Meanwhile, combine flour, cocoa powder, baking soda, and baking powder in a medium bowl.
4. 4 Add sugar, butter, oil, eggs, and vanilla to soured milk; beat until incorporated. Add flour mixture; stir until just combined. Fold in zucchini.
5. 5 Pour batter into the prepared baking dish. Sprinkle with chocolate chips.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.

By H Sankey

Ingredients

• ✓ white vinegar
• ✓ white vinegar
• vegetable shortening
• white sugar
• egg
• buttermilk
• cocoa powder
• salt
• vanilla extract
• all-purpose flour
• red food coloring
• green food coloring
• baking soda
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch sheet pan.
3. 3 Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
4. 4 Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
5. 5 Sift flour into the liquid ingredients until combined.
6. 6 Pour half the batter into a separate bowl.
7. 7 Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
8. 8 Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
9. 9 Pour the red and green batters into the prepared sheet pan in alternating colors.
10. 10 Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

By arielxxlynn