Country Mom

Pour Man's Cake

I got this recipie out of Reminice magazine years ago.  I have had nothing but rave reviews anytime I make.  My husband (who's a picky eater) absolutley loves this cake.  No frosting needed, the cake is so moist. Best of all, is that this cake requires very little ingrediants.  From what I remember of the article accompining the cake, it's a recipie from the '30's when everything was rationed.  Even if your on the poorest budget you can afford to make this cake every now & then. If your budget is a little better then you can have this on a bi monthly scale.

Makes a 9x9 cake.

Sift 1 1/2 cups flour, 1 cup sugar, 3 tablespoons cocoa, 1 teaspoon soda & 1/2 teaspoon salt into a bowl.  Add 1 cup cold water, 6 tablespoons butter/margrine, 1 tablespoon vinegar & 1 teaspoon imatation vanilla.  Mix till smooth and pour into an 8" or 9" square pan. Bake for 20 to 25 minutes at 325* to 350*. 

Please note temp & bake time vary according to altitude.  I live at 6000 feet and it takes approximately 23 minutes at 325*.  When I lived below sea leval it was a differant time & temp. Experiment according to your altitude. If you live at a high or higher alituted than I do you should not have to change any ingrediant ratio, nor should you at below sea leval.  However, please make any adjustments needed for your area.

Untitled Comment

06:13, Tuesday, June 26, 2007 .. Posted by haflinger

This sounds like the moist cake I make to go with ice cream..I must try it..thanks for shareing..haflinger

Untitled Comment

08:04, Thursday, June 28, 2007 .. Posted by hcorbin

Thanks for the recipe. I love historical cooking!
I am going to try this today. I am also going to try the "vinegar pie" that was also popular in the 1800's.
Heather