This recipe is well known in our family, it has been passed down by several generations and I am pleased to share it here for your family to enjoy! My nephew is allergic to eggs so this is the cake recipe that I use to make all of his cupcakes and birthday cakes. It is a simple cake that can either be served frosted (see my butter cream frosting recipe) or dusted with powdered sugar.
Enjoy!
3 Hole Cake (serves 12)
1 1/2 cups all purpose flour
1 cup of sugar
3 tbsp cocoa
1 tsp baking soda
1/3 cup oil
1 tbsp vinegar
1 tsp vanilla
1 cup of water
Original Recipe: In a prepared square 8 x 8 or 9 x 9 baking dish, combine all of the dry ingredients. Mix well, checking the corners to make sure the ingredients are combined evenly. Form 3 holes in the dry batter, pour the oil in one hole, the vinegar in another, and the vanilla in the last. Add the water and using a fork, mix all of the wet and dry ingredients together. Again, making sure that all of the dry ingredients in the corners are properly mixed in. The batter will bubble a bit as the baking soda and vinegar react. Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Cool completely before frosting or dusting the cake.
I usually combine all of my ingredients in my mixer and then pour it into the prepared dish, or I line a cupcake pan with paper liners and make cupcakes. For cupcakes, bake at 350 degrees for about 19 minutes (or until the cakes spring back when touched) no longer than 22 minutes. They will become hard and chewy if left in the oven too long.
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