My mother used to make this when I was young (many, many years ago LOL), it’s fast, it’s easy, it’s moist ….. and it’s chocolate! This recipe is sifted, mixed and baked in the same pan. And there is no eggs, no milk and no butter!
Some say this recipe was invented during WWII when milk and eggs were scarce.
We traditionally served a piece of this delicious cake, warm, and with a scoop of vanilla ice cream on the side.
For those special days, my mother would split the cake in half, add a layer of cherries in the middle and topping with whipped cream of course! Huge yummy there!
Serves: 12 people Prep Time: 5 mins Total Time: 45 mins
1 1/2 cups flour
1 cup sugar
4 Tbs dried cocoa (stirred before measuring to remove lumps)
1 tsp baking power
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla
1 Tbs vinegar
5 Tbs oil
1 cup lukewarm water
Combine all the dry ingredients in an ungreased 8 x 8 square pan
Make 3 wells (holes) equally spaced in the mixture.
Pour oil in one, vanilla in one and vinegar in other.
Add warm water and mix well.
Bake at 350 for 35 to 40 mins or until done