This is a WWII-era recipe which uses no eggs and minimal sugar and cocoa. What served people well during times of war rationing finds a place in our home as we seek to enjoy the sweet life without a monstrous glycemic event.
If you're a bit Type-A like me, this is a very haphazard way to make a cake, so get the kids involved. Haphazard certainly does work for them! You'll end up with a light, moist and delicious cake to enjoy together.
1 1/2 c flour
3/4 c sugar
1/4 c cocoa
3/4 t baking soda
1/2 t salt
5 T vegetable oil (I always substitute olive oil.)
1 t vanilla extract
1 c water
Preheat oven to 350˚. Coat an entire 8x8 pan with cooking spray.
Measure into pan: flour, sugar, cocoa, baking soda and salt. Use a whisk to blend together dry ingredients.
Use a spoon to make one large crater and 2 small ones in the dry mix. Pour the oil into the large crater. Pour the vinegar and vanilla into the two small craters (separately.) Pour the water into the pan.
Using a wooden spoon, gently mix everything together until you see only a few streaks of flour in the mixture.
Bake immediately for 30 minutes or until an inserted toothpick comes out with only a few moist crumbs attached.
Cool completely, then dust with powdered sugar. Serve plain or with a spoonful of ice cream or whipped cream.