Tomorrow is Veterans Day (aka Remembrance Day, Armistice Day). My father was a decorated Veteran of WWII, so today I'm posting a recipe from that era. Times were hard during the War, on the battlefield, and on the Homefront. This recipe is for Wartime Chocolate Cake. I think it was slightly easier to get sugar and cocoa in the U.S. than other countries, although I've seen several versions of War Time Chocolate Cake in various British war time cookbooks. Milk and eggs were rationed, too, so this cake, which is quite spongy, does without.
During the Second World War, you couldn't just walk into a store and buy as much sugar or butter as you wanted. You were only allowed to buy a small amount (even if you could afford more) because these items were rationed. The government introduced rationing because certain items were in short supply.
Some things were scarce because they were needed to supply the military - gas, oil, metal, meat and other foods. Some things were scarce because they normally were imported from countries with whom we were at war or because they had to be brought in by ship from foreign places. Sugar and coffee were very scarce. Coca-Cola even stopped production during the war because sugar in great quantities was not available.
Everyone was given a ration book that contained ration stamps for different items. Grocers and other business people would post what your ration stamps could buy that week, but it was up to the individual to decide how to spend the stamps and possibly save up the items for a cake like this.
Support our Veterans!
WARTIME CHOCOLATE CAKE
1-1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup cold water
In large mixing bowl, mix flour, sugar, cocoa, soda, and salt.
Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan.
Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.