This vintage recipe dates back to the war and great depression era. During the American great depression era eggs and dairy were rationed. That means that they were available in limited supply. Each person was allowed a certain amount. This cake does not call for eggs or dairy yet is still very moist and yummy.
3 cups (375 g) all-purpose flour
2 cups (400 g) white sugar
1/2 cup (45 g) unsweetened cocoa powder
2 teaspoons (10 g) salt
1 tablespoon (15 g) baking soda
1/2 cup (120 ml) vegetable oil
2 tablespoons (30 ml) distilled white vinegar
1 1/2 teaspoons (8 ml) vanilla extract
2 cups (475 ml) water
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9 x 13 inch (22 x 33 cm) pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.