"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

"Best Yet" Rhubarb Cake/Eggless Chocolate Cake Recipe

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This recipe for "Best Yet" Rhubarb Cake/Eggless Chocolate Cake, by , is from The Hall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elaine Hall/Lynette Osthus & Phyllis Holzerland


Mix Together: Add:

3 eggs 2 Cups Flour
1 3/4 Cups Sugar 1 tsp Salt
1 Cup Vegetable Oil 1 tsp baking soda
1 tsp Vanilla 2 tsp Cinnamon

Stir in 5 cups chopped rhubarb, 1 cup chopped pecans, or walnuts, and 1 cup raisins (optional).
Bake in Greased 9x13 glass cake pan for 55 minutes. 375 degree oven.

Eggless Chocolate Cake

Eggless Chocolate Cake:
3 Cups Flour Fudge Frosting
2 Cups Sugar 1 1/2 C Sugar
1/2 Cup Cocoa 2 T Shortening
1 teaspoon salt 3 T Cocoa
1 teaspoon soda 1 tsp Vanilla
3/4 cup oil
2 Tablespoons vinegar
2 cups cool water
Set 350 Oven.
Mix Flour, Sugar, Cocoa, salt and soda together in large bowl.
Add oil, vinegar and water and mix until just blended.
Spread in a 9 X 13 pan. Bake at 350 for 30 minutes.
Fudge Frosting
Cream enough to moisten and then mix all together. When begins to boil,
Cook 2 minutes. Take off heat, add vanilla and beat till spreading consistency.
(I put pan in cool water to hurry this step.)

Personal Notes:
Personal Notes:
This cake was named by the Washington Family. Everytime I baked one, they would always remark, "This is the best yet!!"

Lynette shared this recipe with Ellen Olson, and she has been making it for 49 years. The fudge frosting recipe came from Merlin's Mom.




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