Ration cakes were made popular during WWII when sugar, butter and eggs were rationed. They used minimum ingredients, yet maximized taste.
This is Grandma’s quick and easy “go to” dessert. Simple, yet wonderfully tasty, it does together quickly with simple pantry ingredients.
Makes 1 8×8 pan
Preheat oven to 325º
1 ½ cups flour
1 cup sugar
3 Tablespoons cocoa
½ teaspoon salt
1 teaspoon baking soda
6 tablespoons margarine, melted (or salted butter)
1 teaspoon vanilla
1 Tablespoon white vinegar
1 cup cold water
Sift all the dry ingredients into an ungreased 8×8 baking pan. Make 3 depressions in the dry ingredients. Add melted butter in the first depression, vinegar in the second depression, vinegar in the third depression. Pour water over and stir just to combine.
Bake for 30-35 minutes. Serve with ice cream.