Does anyone have a recipe for this cake? It may be spelt Doheda I think it was in the Boston Globe Cookbook for Brides published in the 1960's. It was very simple to make - the wet ingredients were put into a measuring cup and then mixed with the dry ingredients (maybe in the cake pan?).
I hope someone has this recipe.
My mother had that cookbook! And She has made Dohedah's Cake for years -- as I recall isn't it a yellow cake with a meringue topping?
There was however a one pan chocolate cake called a "wowie cake" is that what you are remembering?
My fave recipe? There was one in there that called for a "five cent chocolate bar".
I received this cookbook as a shower gift...
Recipe for Doheda's Cake, as printed in Boston Globe Cookbook For Brides:
1/3 cup salad oil or melted butter
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
Put shortening in an 8oz. measuring cup. Add eggs and fill remainder of cup with milk.
Sift the rest of ingredients into a bowl. Pour liquids into bowl and stir. No beating needed.
Bake in a greased and floured 8" layer pan for 25 to 30 minutes in a 350ª oven.
I posted exactly what I'd written on my recipe card. Haven't made the cake in years. I did, however, manage to find a copy of Boston Globe Cookbook For Brides on Amazon.com and it will be arriving soon. I will check and post the recipe again. If you want to provide an email address, I'll scan the page for you.
The COMPLETE recipe as printed in the Boston Globe Cookbook For Brides:
1/2 cup of oil or melted butter
1 cup sifted flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Put shortening in 8 ounce measuring cup. Add eggs, and fill the remainder of the cup with milk. Sift the rest of the ingredients into bowl. Pour liquids into bowl and stir. Add a teaspoon of your favorite flavoring and stir again. No beating required. Bake in greased and floured 8 inch layer pan for 25-30 minutes in 350º oven.
Note: I never sifted and it always came out great.
I used vanilla extract whenever I made this cake.