Reviewed: May 14, 2012

This recipe dates back to the war/depression era, when eggs & dairy were rationed, or, in limited supply. The name of this recipe was plentiful back then. War Cake, Depression cake, Eggless butterless cake, Three hole chocolate cake, Chocolate oil cake, etc. Not once in that time was this recipe ever called, "Welfare cake" Re-naming this recipe Welfare cake is degrading to the many families & single mothers who have had to resort to welfare to get by. Being on welfare is embarrassing for a great many people. Having recipes labelled "welfare recipe" only adds to that embarrassment.

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Reviewer:

Jay

Reviewed: Mar. 4, 2012

Considering the ingrediences in this cake, I found it to be wonderfully moist,dense and of a good chocolate flavor. It is nice to find an old fashion desert that requires ingrediences that are readily available at any time. Great desert for low fat, no cholesterol diets. Thanks for sharing.

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Reviewer:

Kamal

Cooking Level: Expert

Reviewed: Dec. 11, 2011

Very nice. I halved it for just me and my husband, and followed that exactly. I put it in a 8x8 pan which needed slightly less time than I gave it (30 mins). Just be aware it doesn't rise much. I decided to cut mine in half and make it into basically 1/2 a layer cake with frosting in the middle. Really enjoyed it and didn't miss the egg!

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Reviewer:

mindy

Home Town: New Haven, Connecticut, USA

Living In: London, Greater London, England, U.K.

Reviewed: Aug. 12, 2011

I followed the recipe exactly, and it turned out just like a cake I would buy from a supermarket (the no-frills type sans frosting). Easy to make & tastes & smells good. I put on some frosting I made from another recipe I got at this website & it was great! Thanks :-)

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: May 20, 2011

My son has an egg allergy and this is by far one of the best chocolate cakes I have found. We sometimes add some chocolate chips to the batter. Also, I increase the coco to 3/4 cup for a richer chocolate flavor. Lastly, I make these as cupcakes and bake them for about 20 mins.

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Reviewer:

Jojo

Reviewed: Mar. 11, 2011

It was very good I made a round funnel cake and it took an extra 15 minuets. That did the trick very moist and sturdy.

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Reviewer:

Jim

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Cooking Level: Beginning

Home Town: Framingham, Massachusetts, USA

Living In: Leominster, Massachusetts, USA

Reviewed: Dec. 7, 2010

We Loved this cake! My daughter says it tastes like a chocolate cake donut. It's very moist but not overly. And it holds together very well. I would say it is a dense cake but we really liked it! I will definitely be making this one again. I made it just like the recipe and it was quick and easy. I did have to bake it 10 mins more to get the toothpick to come out clean. We didn't add any icing although powdered sugar would have been a nice finish. It sorta reminds you of the mayonnaise cakes. Great recipe!

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Reviewer:

vae1001

Reviewed: Nov. 19, 2010

very good recipe, I threw in some chocolate chips and it was great! very moist.

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Reviewer:

Ellen

Reviewed: Apr. 13, 2010

This was a wonderful no egg cake! It turned out very well. I topped mine with a buttercream frosting!

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Reviewer:

sweepstakesmom1

Cooking Level: Expert

Home Town: Osseo, Minnesota, USA

Living In: Jordan, Minnesota, USA

Reviewed: Mar. 12, 2010

I used apple sauce in place of the oil for a fat free cake plus cut the sugar in half...I topped it with lite cool whip and drizzled a small amount of chocolate syrup on it..my husband loved it...will make it again.

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