WARTIME CHOCOLATE CAKE RECIPES: Veterans Day

Tomorrow is Veterans Day (aka Remembrance Day, Armistice Day). My father was a decorated Veteran of WWII, so today I'm posting three recipes for Chocolate Cake from that era. Times were hard during the War, on the battlefield, and on the Homefront. These recipes are 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 the first recipe is quite spongy.

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.

All three recipes are egg-less.

Support our Veterans!

WARTIME CHOCOLATE CAKE

Ingredients:

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

Directions:
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.

And from Eating for Victory, a great Reproduction Cookbook of WWII pamphlets.

 

 

Veteran's Day: 1943 Vintage Toll House Cookies Advertisement

Here's a Vintage Ad that appeared in Good Housekeeping in 1943. Seems appropriate for Veteran's Day. Toll House Cookies are still great for the Veteran in your life, as well as our men and women still fighting. Recipe below.

War Time Chocolate Cake for Veteran's Day

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 War Time 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. Because these items were rationed, you were only allowed to buy a small amount (even if you could afford more). 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!

WAR TIME CHOCOLATE CAKE

Ingredients:
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

Directions:
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.

WWII CHOCOLATE ADS for VETERANS DAY

 

Veteran's Day: A Vintage Chocolate Ad

Veteran's Day: Cookies & Bars for the Military

Linda Brandt has an article: Veteran's Day Treats in the Sarasota Herald Tribune today about sending baked goods, especially cookies, overseas to military personnel. Lots of great tips and advice on what to send and how to send it. She's compiled a list of Websites to help with the process of sending.

One of her tips: Use M&Ms instead of chocolate chips in cookies if you're concerned about the heat.

Packages usually reach their destination in 10 to 14 days; however, first class and priority mail deadline for Christmas delivery to APO/FPO AE ZIP 093 is Dec. 4; for all others the deadline is Dec. 11. Include a letter or card with your cookies.

Here's the recipe for Peanutty Buckeye Bars. (bars pack nicely and stay fresh)

PEANUTTY BUCKEYE BARS

1 (19.5-ounce) package brownie mix
2 eggs
1/3 cup cooking oil
1 cup chopped peanuts
1 (14-ounce) can sweetened condensed milk
1/2 cup peanut butter

Preheat oven to 350 F. Lightly grease a 13- by 9- by 2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

From Better Homes & Gardens Holiday Bar Cookies
reprinted in Linda Brandt's article

Since it's Veteran's Day, you might want to mix up your own special chocolate cookie or bar recipe and take it to a military base or give to a Veteran friend. Check out Bake at 350 for her adapted recipe of Crisp Chocolate Chip Shortbread.