World War II Cake

During World War II, ingredients like eggs and butter were scarce, so this cake was created to make use of readily available ingredients like buttermilk and vegetable oil.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

World War II Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1.5 cup Granulated sugar
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 0.5 cup Vegetable oil
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Boiling water

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Stir in boiling water until the batter is smooth. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
7. Once cooled, frost the cake with your favorite frosting or serve as is.
8. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.