Total Time
40mins
Prep 10 mins
Cook 30 mins

My mother has been making this cake for birthdays & holidays for almost 40 years! It is my absolute fave and always gets raves about it. She generally will double this recipe to fit in a 13 x 9 pan. It is a very moist cake made with no Dairy or Eggs. It is good with Butter Cream Frosting and especially with Peanut Butter frosting.

Ingredients Nutrition

Directions

  1. Mix first 5 dry ingredients in a bowl, then add the rest and mix well until there are no lumps.
  2. Pour in a greased 8 X 8 baking pan.
  3. Bake 30 minutes at 350°F.

Reviews

(2)
Most Helpful

Impressive and super easy cake! i doubleld the recipe and baked it in a 13x9 pan. i really liked this cake and will definetly make it again!

TnT'smom January 13, 2009

This was great. I used canola oil instead of veggie oil, so I could be sure it was dairy and soy free (allergies) I made a peanut butter frosting for it, but it would have been wonderful with alone or with a sprinkling of powdered sugar.

Marissa Genta Pineda July 22, 2007

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