I am really sorry, I know it has been awhile since my last post! :( I hope you have not been to desolate without me! :)
Anyways... this is a very neat (and yummy!) recipe! It was created during the World Wars when sugar, milk, eggs, and butter were scarce, so cooks has to improvise.
I think they did a good job. Tell me what you think. =)
Serves 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
| 1 1/2 | cups all-purpose flour |
| 3/4 | cup sugar |
| 1/4 | cup natural cocoa powder |
| 3/4 | teaspoon baking soda |
| 1/2 | teaspoon table salt |
| 5 | tablespoons vegetable oil |
| 1 | tablespoon distilled white vinegar |
| 1 | teaspoon vanilla extract |
| 1 | cup water |
| Confectioners' sugar |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. As shown in photo 1, make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan (photo 2), and mix until just a few streaks of flour remain (photo 3). Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)
picture provided by cooks country.com
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