Conference turris::cooks

    Hmmm....  I can't think of any kind of cake that's made without
    eggs except for ice-cream cake.  If his objection to eggs is the
    cholesterol, that won't do you any good at all.  
    
    Another idea is to use an egg substitute, like egg-beaters, in the
    recipe.  Or you might try looking in one of the many low-cholesterol
    cookbooks on the market.
    
    Susie

    I have had a cake that was made without eggs at a restaurant up
    at Sugarbush, so I am sure that it is possible.  Maybe some gourmet
    cookbooks might be able to help.  Try looking in the library.
    
    Re. .1  I assumed that the gentleman doesn't eat eggs because he
    is allergic to them.  My mother is allergic to eggs, so there are
    quite a few foods that she cannot have because just a particle of
    egg will cause a nasty reaction.  If that's the case, maybe a book
    that deals with food allergies might have something in it.  It's
    worth a try.
    
    Cathy

    from Joy of Cooking..
    
    Preheat oven to 325
    Boil for 3 minutes:
    	1 c. water or beer		2 c. seeded raisins
    	1 c. packed brown sugar		1/3 c. butter or shortening
    	1/2 tsp cinnamon		1/2 tsp allspice
    	1/2 tsp salt			1/8 tsp nutmeg
    
    Cool these ingredients.  Sift before measuring:
    
    	2 c. cake flouri]
    
    Resift with:
    		1 tsp double-acting baking powder
    		1 tsp baking soda
    
    Stir the flour gradually into the other ingredients.  Stir the batter
    until smooth.  Add:
    
    	(1 c. chopped almonds)
    By the addition of 1 cup chopped dates, figs, and citron, this becomes
    an acceptable fruit cake.  Bake in a greased tube pan for 1 hour
    or more.  Spread with caramel icing.
    

    
    
    Melt two squares of chocolate with butter or shortening. It says
    the amount of butter or shortening should be the size of an egg(??)
    
    Add  1/2 cup of flour,
    
    1 cup of milk with 1 tsp soda
    
    1 cup sugar and a little salt
    
    1 tsp vanilla 
    
    Beat and bake in shallow pan at 375 for 30 min.
    makes i 8 in. layer
    
    
    John

     This is my Mom's *favorite* chocolate cake --
     

      1-1/2 cups flour
      3/4 cups sugar
      3 Tablespoons cocoa
      1 teaspoon baking soda
      1/2 teaspoon salt
      1/3 cup salad oil
      1 Tablespoon vinegar
      1 teaspoon vanilla
      1 cup cold water
      

     Combine dry ingredients in an ungreased 9x9-inch cake pan. Mix
     thoroughly with a fork.  Make three depressions in the dry
     ingredients; put oil in one, vinegar in the other, and vanilla in
     the third.  Pour cold water over all and mix with a fork until
     blended -- do not beat or cake will be tough.  Bake at 350F for
     25-30 minutes.
     
      

	 The 'I  Hate  To  Cook'  cookbook  by I think Peg Bracken has a
     recipe  for  'cockeyed  cake'.  It's  a chocolate cake made without
     eggs.  It's delicious!! I'll try to remember to bring in the recipe
     and post it here.

    
    This is the same cake as .8, but for a 9 x 13 or Angel Food pan.
    
    Suggest using wax paper for bottom of pan because cake sticks.
    
    All in one bowl...
    
    SIFT TOGETHER:
    
        2 cups SUGAR
        3 cups FLOUR
      1/2 cup  COCOA - Hershey's in dark brown can
        1 teaspoon SALT
        2 teaspoons BAKING SODA
    
    THEN ADD:
    
        2 tablespoons WHITE VINEGAR
      2/3 cup VEGETABLE OIL
        2 teaspoons VANILLA
        2 cups COLD WATER
    
    MIX TOGETHER TIL SMOOTH, POUR INTO PAN.  THERE WILL BE BUBBLES,
    SO LIFT PAN ABOUT 3" OFF THE TABLE AND DROP STRAIGHT DOWN 
    (Julia Child's type of cooking)
    
    Bake 350 degrees for 40 to 60 minutes...
        The slower you bake this, the better it is.  
        I bake it at 300 to 325 until it's done.
    
    Stick in a clean wooden toothpick, when one comes out clean, it's
    done!
    
    A great frosting is a package of instant vanilla pudding (prepared)
    and a package DAIRY WHIP with 1 teaspoon VANILLA.
    
    ALICE
    a package of DAIRY WHIP with a teaspoon of vanilla.
                                 
    
    Use toothpick method to test doneness -- stick in wooden toothpick,
    if it comes out clean, it's done.

I know this is a long shot, but I'll try anyway.

Back around 1965 (Home Economics, May A. Gallagher J.H.S., Leominster, MA), I
was given a recipe for a deep, dark, very rich chocolate cake. Some of the
ingredients were oil, vinegar, baking powder, baking soda, sugar, and cocoa.

All the ingredients were mixed right in the baking pan. I tried a search on 
'crazy cake' but after 20 minutes and still no match, I gave up on the search.

Can you help me? 

    My wife makes me a similar cake on my birthday from a recipe from my
    mother which is known as "cockeyed cake", no reason why.  I check with
    her for the recipe when I get home tonight.
    
    Regards,
    Jim

    try a search for 'wacky cake'.  I have a recipe for this in the 
    American Heart Association cookbook.  It may be the same thing.  Made
    with very little oil/fat.  I'll try to remember to enter it when I get
    the chance.
    
    Lauren

    Yup, Wacky Cake is what Mom always called it.  I did the search and
    found it in 1124.8 and 1124.10.  Enjoy!
    
    -Dan
    

    RE: .12
    
    I checked with my wife on the "cock-eyed cake" and it is the same
    recipe as .10.
    
    Regards,
    Jim