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1-1/2 cup flour |
3 Tablespoons cocoa |
3/8 cup oil |
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1 cup sugar |
1 teaspoon vanilla |
1 cup water |
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1 teaspoon baking soda |
1 Tablespoon vinegar |
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Put dry ingredients in an ungreased 8x8x2 pan. Pour in other ingredients over top. Mix well with a fork. Bake at 350 degrees for 30 minutes.
Janet got this recipe from a friend.
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2 sticks of butter (1/2 pound) |
2 cups flour |
5 eggs at room temperature |
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1 3/4 cup sugar |
2 teaspoons lemon or vanilla |
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Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flavoring and flour gradually. Pour into greased and floured stem pan. Bake at 350 for one hour. Ice if desired.
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A very old recipe given to Dana and Chris as a wedding gift 1972 by Elizabeth Hill DeYoung in Knoxville, Tenn., a relative of Chris' - MLS |
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Since getting this recipe for the book I have found that it is an excellent way to use up extra eggs. It freezes well and makes a a great base for fruit toppings. - DLL |
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