I cheated and used melted margarine instead of oil (because that’s what I had) and tried to take it out of the pan too soon, resulting in a minor caketastrophe. So I slathered the mound of cakey goodness in a quick caramel (brown sugar, more margarine and some condensed milk) and it was still really (and quite wonderfully) ugly. It fit the theme perfectly and was beyond delicious.

Thank you for sharing it with the world!

(found via. Google)

Butterless, Milkless, Eggless Cake

2 C. Brown Sugar
2/3 C. Shortening
2 C. Water
3 C. Raisins
2 t. Cinnamon
1 t. Cloves
1/2 t. Mace
1/2 t. nutmeg
2 t. baking powder
1 t. soda
Pinch of salt
4 C. Flour
3 T. Warm Water
1 C. Nuts (optional)

Cream together sugar and shortening. Add water. Add soda to warm water and add to sugar and shortening mixture. Sift together 3 cups of the flour, spices and baking powder. Add to mixture. Put nuts and raisins in other cup of flour and add. Bake in 350 degree preheated oven for 45minutes to 1 hour, or until toothpick comes out clean.

1 cup sugar
1/2 cup shortening
1 cup water
1/2 cup raisins
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
Cook together in a sauce pan these 7 ingredients.

When it is cool, add

1 cup nuts
1 t. soda
2 1/2 cup flour
Pinch of salt

Pour into baking pan and bake at 350.

Mayonnaise Cake
2 cups flour 2 tsp. baking soda
1 cup sugar 1 cup mayonnaise
pinch of salt 1 cup cold water
1/2 cup cocoa 1 tsp. vanilla

Sift dry ingredients together. Then add the mayonnaise (for a fluffier cake, Miracle Whip is better as it has more vinegar that reacts with the baking soda) on top of the dry ingredients, BUT DO NOT MIX. Pour water on top of the mayonnaise, then the vanilla on top of the water. Then beat until smooth (if you beat before this, the action of the soda on the vinegar starts prematurely and you will have a flatter cake). Pour batter into an 8-inch square pan and bake at 325 degrees until it tests done (toothpick inserted in center of cake comes out clean). This should be approximately 45 minutes, depending on your oven, but check after 35 minutes. Top of cake will be smooth and shiny. IMPORTANT: Let cool completely before eating or you will definitely taste the mayonnaise! Dust cooled cake with powdered sugar or use frosting of your choice.

Another Depression Era chocolate cake makes use of spoiled milk.

Cheap Cocoa Cake
1 cup sugar 1 cup sour milk
2 tablespoons butter 1 tsp. baking soda
2 tablespoons cocoa 1/2 tsp. baking powder
1 egg 2 cups flour

Sift flour and baking powder together. Cream butter and sugar with the cocoa. Add the egg and stir to combine. Combine the milk with the baking soda. Add flour mixture and milk mixture alternately, stirring to combine after each addition. Beat until smooth. Pour into an 8-inch square pan and bake at 350 degrees until it tests done (toothpick inserted in center of cake comes out clean, approximately 40 minutes, depending on your oven). Cool completely. Dust cooled cake with powdered sugar or use frosting of your choice.

NOTE: For both of these cakes, my favorite topping is 1 pint of whipping cream, whipped until fairly stiff. Fold in anywhere from 1 to 2 cups of finely crushed peanut brittle (use a blender or a food processor) depending on your taste (I use 2 cups). Also, I have used this whipped cream/peanut brittle mixture not only as a topping, but as a filling for layer cakes and even put it in a parfait glass, alternating with chocolate-flavored whipped cream (use either chocolate extract or chocolate syrup to taste, then fold into the whipped cream). Garnish with a chunk of peanut brittle.

I hope you enjoy these recipes. The Chocolate Mayonnaise cake has been a staple cake in my house for over 40 years. It also makes great cupcakes.

Judith A. Carlson

2 cups sugar
2 cups strong coffee
1/2 cup shortening
2 cups raisins
1 apple, peeled,cored,and finely chopped
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon all-spice
1 teaspoon nutmeg
1 cup chopped walnuts
powdered sugar

Mix the sugar, coffee, shortening, raisins, and apple in a large saucepan. Simmer for 10 minutes, stirring occasionally. Cool for 10 minutes. Sift in the dry ingredients and stir together. Fold in the nuts. Pour into a greased and floured 9X13 inch pan. Bake at 350 degrees for 25 to 30 minutes. Cool. Dust with powdered sugar. Diced candied fruit may be added to make a fruitcake. Enjoy!!

Sara, hope you can use this. I’ve tried it and enjoyed it. I like reading your useful tips, thanks. Judith Faye Fontenot