|Milk||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Sugar||2 Cup (32 tbs)|
|Unbleached white flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
Preheat oven to 350° F.
Grease a 9 x 13-inch baking pan.
Combine milk, vinegar, vanilla extract and water. Set aside to curdle.
Cream butter and sugar until fluffy.
Sift together flour, baking soda, salt and cocoa. Add to creamed butter alternately with the milk mixture, beating well after each addition.
Turn batter into pan and smooth top. Bake for 45 to 55 minutes or until cake just begins to pull away from the sides of the pan. Do not overbake.
Place cake pan on a wire rack and let cool for 10 minutes. With a small flat spatula, carefully loosen sides of cake. Invert on the wire rack and remove pan.