Donna’s Pan Handy Pudding Cake

A cake that keeps finding popularity for different reasons.

Pan Handy cake is mixed and baked in the same pan. It was popular during the 1920s and through the Depression because it didn’t use milk or eggs; milk prices were highly volatile even before the Depression, due in part to the impact of World War I on milk production. It became popular again in the 1980s as a convenience food, and it’s enjoying a little bit of a renaissance now as a vegan food.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Donna’s Pan Handy Pudding Cake

Sift together:

  • 1-1/2 cups sifted flour
  • 3 Tbsp. cocoa
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 cup white sugar

Make a well in this and add

  • 6 Tbsp. salad oil
  • 1 Tbsp. vinegar
  • 1 Tbsp. vanilla

Pour one cup cold water over this and stir till well blended. Bake at 350 degrees for 30 minutes. Serve with favorite icing.

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