Saturday Thoughts... Make in the Pan cake / War Cake

 This recipe does not call for milk or eggs and was popular during World War Two as so many things were rationed. I have seen the recipe titled War Cake for just that reason. We thought with so many people staying at home and maybe baking for the first time this would be something easy to make. With grocery shelves looking bare this does not require a lot of fancy ingredients and is good frosted or just with powdered sugar sprinkled on top. 
You can use 1 cup brewed coffee (or 1 cup of boiling water mixed with 1 1/2 teaspoons of instant coffee) for the water for a richer taste.
 It is inexpensive which is also a plus as so many are out of work and just don't have or need to not spend a lot of money on desserts and snacks.
 Mix this in the pan or in a bowl, either way, no mixer involved so the cleanup is easy. Just a simple do-it-yourself cake. I had forgotten just how quick and good this cake is. Your teenagers can make this on their own and younger kids can make it with some adult supervision and it will give them something to do when they get bored with so many schools closed now.

Make in the Pan Chocolate Cake

Preheat oven to 350°

8 inch square cake pan, ungreased

1 ½ cups all purpose flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

⅓ cup butter, melted (or 1/3 cup cooking oil)

1 tablespoon vinegar

1 cup warm (not hot) water

  Combine flour, sugar, cocoa, baking powder, baking soda and salt in pan. Stir well to blend. Make two holes in flour mixture. Pour melted butter in one hole, vinegar into the other. Pour water over top. Mix well with a fork until smooth.

  Bake for 35 to 40 minutes or until toothpick inserted into center comes out clean. 

Cool completely in pan on rack.