World War II Cake (No Shortening-No Eggs-No Milk) 8/15/11

Posted by: Louisiana Heart Beats on: August 17, 2011

• In: Cakes & Frostings
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1 Cup boiling Water

1 tsp. Baking Soda

1 Cup Mayonnaise

4 Tbsp. Cocoa

1 Cup Pecan pieces

1 Cup Sugar

1 tsp. Baking Powder

2 Cups Flour

Pour boiling Water over Pecan pieces/Add baking Soda, and set aside to cool/Combine Sugar and Mayonnaise mixture/Stir in the cooled Nut mixture/Pour into greased 9″ x 13″ pan/Bake at 350 until done–about 30 minutes/Frost with:

Caramel Glaze

In a heavy saucepan, combine Brown Sugar and Pet Milk/Cover, and cook 3 minutes/Remove lid, and heat mixture to ‘soft boil’stage stirring constantly/Add Margarine and Vanilla/Beat slightly, then pour over cooled Cake This (Caramel Glaze) is also good on ‘Fresh Apple Cake I’

Note:

During World War II many things were ‘rationed’ Sugar, and shortening were among these rationed items…Hence this recipe was created…Amazingly good…

From: Clark Culinary: Recipes and Reminiscence

Prepared by: Sudie Landry