School of Hotel, Restaurant and Tourism ManagementJulie's Recipe

Julie Correa is a faculty member in the School of HRTM. Today she is sharing a recipe for cake that her grandmother used to make.

I learned to make this cake from my grandmother. She used to make it all the time when I was growing up. The Extension group that she was a part of put together a cookbook of recipes from families in the Hondo Valley that includes this recipe. With our current situation I was reminded about this cake and the fact that it takes very little to make it.

There are different variations of this recipe out there if you don't just want regular chocolate or yellow cake. The great thing about this recipe is that it is all made in the pan and doesn't need any milk, eggs or butter.

This is a very simple recipe and takes very little time to make. I hope you enjoy!

Materials Needed:
9x13 Cake Pan
Measuring cups
Measuring spoons
Fork

Ingredients:
3 cups flour
2 cups sugar
1/3 cup cocoa (optional)
2 tsp baking soda
1/2 tsp salt
2 Tbsp vinegar
2 tsp vanilla
3/4 cup oil
2 cups water

Directions:

  1. Heat oven to 350°F.
  2. Sift all dry ingredients two or three times in a 9x13 inch pan.
  3. Make 3 holes. First hole, put vinegar; second hole, vanilla; third hole, oil.
  4. Add water, stir with fork until all ingredients are well mixed.
  5. Do not beat. Do not grease pan.
  6. Bake 30-35 minutes.
  7. Cover with your favorite icing.
Cake