I know this site is mostly focusing on breads, but thanks to this site, I found King Arthur's website, and used a recipe of theirs for chocolate cake. It called for 2 tsp of vinegar in addition to baking powder and baking soda and the other usual ingredients. I am assuming that the vinegar interacts some how with the baking powder and/or baking soda. Are any of you more scientific people able to give me a fairly simple explanation of what the vinegar did chemically? BTW, it was probably the easiest and best tasting chocolate cake I have ever made. Even the family members who usually eschew chocolate cake went back for seconds!

Sandy