This World War II vintage cake — it's egg- and dairy-free, reflecting the rationing of those times — is dark, moist, and delicious. Over the years, this has been one of King Arthur Flour's most requested recipes. And, even though the "stir it all together in the pan" method is traditional, go ahead and stir everything together in a bowl, if that feels more comfortable.
Prep: 5 to 10 min | Bake: 30 to 35 min | Yield: about 16 servings
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!
Note that the picture above shows the cake cut into 9 servings, instead of the 16 servings noted in the nutritional information. We thought it simply looked better cut that way; but we encourage you to serve it in 2 inch squares, which yields 16 servings.
Per serving: Calories: 140 Calories from Fat: 40 Total Fat: 5g Saturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 150mg Total Carbohydrate: 22g Dietary Fiber: 1g Sugars: 12g Protein: 2g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Recipe and photo used with permission from: King Arthur Flour - kingarthurflour.com
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