A cake that has been passed down from generation to generation. Many stories have been told of how this cake was a favorite as a kid, or how it was given to them at a bridal shower and it is still a favorite in their household. I can’t remember this cake being handed down or even baked when I was a kid. Duncan Hines maybe. I had to make it just because I thought it was something that should not get lost in our rush rush and store bought brands. It has been said that this cake was created as a result of rationing in World War II when eggs and milk were scarce.
The process of making this cake is what gives it the airy moist texture. This particular recipe combines all the ingredients in a bowl, then when smooth transfers it to a pan. I have seen different versions where they also make it all in one pan. Have fun with it. I need to head to the store to get some Orange Halloween goodies to put on top, but figured I would post what I had.
Have fun and pass it along to someone else. We don’t want to lose little gems like this!
- 1 1/2 cups unbleached all-purpose flour
- 1 cup sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable oil
- 1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
3 Tablespoons of butter
1 cup sifted confectioners sugar
3 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
Melt butter in a saucepan. Add the sifted confectioners sugar, cocoa, salt and vanilla beat till smooth. If frosting is too stiff add a few drops of HOT water.
As soon as cake tests done, transfer to a wire rack and spread at once with frosting. Cool cake before cutting.