This recipe is from the family collection; it is a variant on a common recipe from the second world war to make the most of limited, rationed resources, and it happens to make a most excellent, moist cake. Caveat: it is not as sweet as is common today in North America, so if you prefer it iced or layered, you can get away with less sugar, plain fruits, etc. You can also bomb it with with fudge icing, recipe provided. We often served it lightly dusted with confectioner’s sugar, or drizzled with a chocolate or fruit syrup.
War Cake
1.5 cups All-purpose Flour
1 cup Sugar
1 tsp Baking Soda (sodium bicarbonate)
1/2 tsp Salt
3 tbsp Unsweetened Cocoa
1 tsp Vinegar
1 tsp Vanilla Extract
5 tbsp Oil, or Molten Shortening
1 cup Ice-cold Water
Method
Preheat oven to 350F
Grease and flour a baking pan
Mix all ingredients except water in the baking pan
Pour ice-cold water over and blend with a fork to moisten all. Do not beat out all lumps
Bake 15-18M, then begin frequently checking with toothpick (if batter sticks, it is not done.)
Rich Chocolate Fudge Icing
1 stick Butter
2/3 cup Unsweetened Cocoa
3 cups Confectioner’s Sugar (Powdered Sugar)
1/3 cup Milk
1 tsp Vanilla Extract
Method
Melt Butter
Slowly stir in Cocoa
Using a hand-mixer or a whisk, blend continuously medium speed
Alternate adding Confectioner’s Sugar and Milk
Add Vanilla
Blend until a spreadable consistency is achieved, adding milk dropwise if needed
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