5 Minute Cocoa cake
It take 5 minutes to mix, but it takes the usual 30 minutes to bake. Besides being yummy, and easy enough for kids to make, it is a cake that people with egg and milk allergies can eat. This recipe was on a mimeographed sheet of recipes my mother had 40 years ago, so, alas, I do not know who to credit with it.
1 1/2 cups flour
1/4 cup cocoa (1/2 cup Hershey’s cocoa)
1 teaspoon soda
1/2 teaspoon salt
5 Tablespoons oil
1 Tablespoon vinegar
1 teaspoon vanilla
1 cup water
“Mud pie” method--the original instructions say you will feel like you are mixing mud pies-- it will tickle your kids’ funny bone to call it a “mud cake” if they are helping to make it, especially if they have played in mud puddles to make “chocolate” like my kids did.
Mix the dry ingredients in a square 9x9 pan. Make 3 holes in dry ingredients, and pour the oil into one hole, vinegar into the next, and vanilla into the third. Pour Water over all, mix and bake at 350 degrees F (180 degrees C) for 30 minutes.
Traditional method
Mix dry ingredients in separate bowl from wet ingredients. Combine and mix till no dry flour is left. Bake in 9x9 pan for 30 minutes at 350 degrees F (180 degrees C) for 30 minutes.
This recipe can be doubled and baked as a sheet cake.
Palm Sunday version