Friday, April 06, 2012

ration party

We had a WWII birthday party recently with a spin on turning 43 in 1943 for my man.  Pumpkinbutt and i decorated with posters we printed from the internet of WWII propaganda, model airplanes and a million little green army men. We also pulled a bunch of japanese items from around the house into the mix.

for the cake, i came up with using the recipes of rationing and discovered a particular dessert called a
Wacky cake....
best described through plagiarism:

"Wacky Cake has been around for almost seventy years; since the days of World War II. It was created by inventive housewives in response to food shortages, and the limitations brought about by rationing.Somewhere in America, an unknown but inspired housewife rose to the challenge, devising a completely different cake recipe, and Wacky Cake was born! It could be made without using up precious commodities like eggs, butter and milk, and it tasted great, too!

As its popularity grew, Wacky Cake was known by several names; but whether it was called Crazy Cake, Wartime Cake, Rationing Cake or even Eggless, Butterless, Milkless Cake, one thing was true--Wacky Cake had become a bit of Americana."

Here is the outcome and it was surprisingly good!

Wacky Cake


  • 1 1/2 Cups Flour
  • 1 Cup Sugar
  • 3 Tablespoons Cocoa
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 1 Tsp. Vanilla
  • 5 Tablespoons Vegetable Oil
  • 1 Tablespoon Vinegar
  • 1 Cup Cold Water


While oven is pre-heating to 350, measure all the dry ingredients into a 9-inch square baking pan. (Ungreased!) No need to sift these ingredients, but do stir them well in the pan, to blend evenly.

Make three holes, or "wells" in the dry ingredients. You'll be putting the wet ingredients into the wells. Make one a little bigger than the others.

Have all the wet ingredients measured and ready before proceeding. Then, into the bigger hole, pour the oil. Put the vanilla into one of the smaller holes, and the vinegar into the other. Always add the vinegar last. Pour the water over the whole thing, then stir until everything's just blended. It doesn't have to be perfectly smooth, but don't leave pockets of unmixed ingredients or big lumps.

That's it! Now, bake at 350 on middle rack for 30 minutes or until center looks done. You can do the toothpick test to check for doneness.

Cool in pan, and when completely cool, dust top of cake with confectioner's sugar.

Store tightly covered.


Here is a public service announcement of the 1940's that all should take note of.... it was also the front of the birthday card.....just a friendly reminder!

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