Thursday, December 3, 2009

World War II Cake

Today, we experimented with a cake recipe taken from the back of an American Girl mystery book.


A super-easy World War Two recipe that uses no butter or eggs and very little sugar and chocolate. The "wacky" mixing method helps the eggless cake to rise and turn out light and tender!

You can only imagine how easy it would be to stock up on these ingredients. No refrigeration needed!


Preheat oven to 350 degrees. Coat an 8" square baking pan with cooking spray.

Measure into the pan: 1- 1/2 cups flour, 3/4 cup sugar, 1/4 cup cocoa powder, 3/4 teaspoon salt. Use whisk to blend dry ingredients together.

Use a spoon to make 1 large crater and 2 small craters in the dry mix. Pour 5 tablespoons vegetable oil into the large crater. Pour 1 tablespoon vinegar into small crater. Pour 1 teaspoon vanilla extract into the last crater. Pour 1 cup water into the pan.
Using wooden spoon, gently mix everything together until you see only a few streaks of flour in the mixture.
Bake cake for 30 minutes, or until a toothpick poked into the center comes out with a few moist crumbs attached.

Cool the cake completely, and then dust it with powdered sugar. Serve plain or with a spoonful of ice cream or whipped topping.

** Our personal opinion about the cake was positive. I tasted a hint of baking soda, but was impressed with the moistness and richness of the cake - minus the eggs and butter! This cake is a sure winner for staples. Even better, very little ingredients involved, and easy (fun) for children to make. Give it a try. History is fun!


Anonymous said...

LOL history is fun? that makes me feel old because I grew up eating those cakes and I even have the recipe on a card in my recipe box.

Patty said...

Goodness, another post!!

What a fun recipe, we will have to give it a try.

Hummm, now that your chickens are laying perhaps you could use your fresh eggs in your next cake.