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Two Bowl Cake

Two Bowl Cake

Lenna Roe

I don't remember when I got this recipe, but it has been a favorite for years. It's quick, easy and makes a moist cake that keeps well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the flour, sugar, cocoa, soda, and salt--stir to mix well.
  3. In a large bowl combine water, oil, vinegar, and vanilla. Dump the dry ingredients into the water mixture and stir with a fork until smooth. DO NOT BEAT. Pour batter into an UNGREASED 9x13 inch pan.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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Reviews

Karen Martin
24
4/7/2006

this is a geat birthday cake I also vary it by substituting the cocoa with corn starch and adding a different flavouring like strawberry or orange yummy evry time:)

Irene Ross
22
1/7/2008

This is a great recipe for me, since it is vegan as well as soy-free (we know some highly allergic kids). I found it very moist and mild in flavour. I substituted a cup of white sugar with brown sugar(that's what I had) and to avoid cocoa, used zest and juice of half a lemon. Delicious!

April A.
18
7/22/2008

I made this cake following one reviewer's suggestion of omitting cocoa, using white and brown sugar and adding lemon. It was DELICIOUS! Here's a hint for feeding it to your family: don't tell them what's NOT in it! When mine heard 'no eggs, no butter, no milk' their faces looked like I had said it had liver in it. Thanks for a great recipe.