Here’s a variation of the eggless, milkless, butterless cake I made the other day… but instead of one; it’s two, on top of each other, with butter icing in the middle. Damn. It’s good.
Here’s a variation of the eggless, milkless, butterless cake I made the other day… but instead of one; it’s two, on top of each other, with butter icing in the middle. Damn. It’s good.
I’m sitting at home, and after a luscious Spaghetti Bolognese I fancy something sweet. The house is dry of anything that can even resemble sugary goodness! So I explore the interwebs and come across a cake that was used in WWII because of the rationing of supplies. I worked my magic and needless to say… it looks pretty good. It’s currently cooling so I haven’t actually tried it; but it smells amazing.
Before I get on with the recipe I must warn you that it is American i.e. it used cups instead of exact measurements. I used a small/medium cup.
Check it out – the ultimate STUDENT CAKE!!
–UPDATE–
It tastes AMAZING!