Good evening everyone.

Though this offering from Tasha Halpert was written during the summer, I thought since we’re readying for holiday cooking it would be a treat.

So, with thoughts of cooking dancing in my head, here’s a great cake recipe to share.

Heartwings Love Notes 940 A Cake for All Occasions

Heartwings says, "It is good to have a quick recipe for when you want something special to serve."

While it is counter productive to start the oven in the midst of the summer heat, this cake won’t take long. Quickly put together, it is easily made into whatever kind of a dessert you wish to serve. The last time I made this it was for Stephen’s family birthday party, and there were only a few of us, so I cut it in half and made a layer cake. It is such a simple recipe that if you are pressed for time, as long as there is time for it to cool, it can be made shortly before you need it. Made without eggs, this simple cake is good for vegans. Do not be put off by the title: Vinegar Cake

Preheat oven to 350, grease an 8X8 square baking pan. This cake does not rise high, and is nice and chocolaty. It really needs no frosting, but I include a recipe in case.

1 1/2 cups all-purpose flour—gluten free baking exchange or wheat based

1 cup sugar

1 tsp baking soda

1/2 tsp salt

3 Tbs cocoa powder (I added another) plus more for dusting top

1 Tbs vinegar

1 Tbs Vanilla Extract

1 cup warm water

6 Tbs Vegetable oil

Mix dry ingredients in a medium bowl, mingle wet ingredients. Make a well in the dry ingredients and add all of liquid ingredients. Mix well. If batter isn’t liquid enough, add water a tablespoon at a time until you get a thin batter. This cake is very moist. Bake in greased 8X8 pan in 350 preheated oven for 25 to 30 minutes or until a wooden pick in the center comes out clean and edges have pulled away slightly from the pan–this could take up to 35 minutes. Or bake in cupcake cups, a little less. Dust to your satisfaction with cocoa powder. I used a sieve and stirred the cocoa powder in it to make it come out evenly. Serves 16 or however you cut it. Or makes 12 cupcakes.

If you are using a gluten free flour or don’t want lumps it might be good to sift the ingredients together. It makes a better texture for the cake. For a simple frosting, mix 1 cup confectioners’ sugar with 2 Tbs soft butter and add 1 tsp vanilla and some milk or cream until spreadable. If cut it in half and frosted, the layer cake serves 6 or 8.

Enjoy your celebration or your dessert to the fullest!

Blessings and Best Regards, Tasha Halpert

PS Do you have a special recipe to share? I’d love to see it if so. Like most who love to cook, I can always use something new to try.

Visit me at my website: http://www.heartwingsandfriends.com