War Time Chocolate Cake

During wartime, the people back home didn’t always have the cooking supplies they would have liked. Recipes with little or no sugar, eggs, and milk were used so there would be more for the soldiers overseas. Some supplies were "rationed"—only so much per family. A family might have shared its sugar ration to make this No-Milk-No-Egg chocolate cake—mixed and baked in the same pan. Ask an adult to pre-heat the oven to 350 degrees F. In a 20 cm (8-inch) square pan put: 375 ml (1 ½ cups) all purpose flour 5 ml (1 teaspoon) of baking powder 250 ml (1 cup) of granulated sugar 2.5 ml (½ teaspoon) of cinnamon 5 ml (1 teaspoon) of baking soda 2.5 ml (½ teaspoon) of salt 45 ml (3 tablespoons) of cocoa powder (not instant cocoa drink mix) Add to the pan: 5 ml (1 teaspoon) of vanilla extract 15 ml (1 tablespoon) of white vinegar 75 ml (5 tablespoons) of vegetable oil 250 ml (1 cup) of lukewarm water Mix everything together with a fork and bake for 30 minutes or until done.