A few nights ago, I dreamed about my grandmother—the one who used to make me vegetarian dishes at family dinners and send me recipes for egg- and dairy-free desserts before I ever started experimenting with vegan baking. Then while I was looking for a dish to make this week, I found this old bookmark for War Cake. My grandmother clipped this article for me ten years ago, and it was one of the first desserts I ever made by myself.
I still don’t understand how this cake is so successful with only two teaspoons of shortening, but (even though I undercooked it a bit this time) it sure is delicious. Thanks again, Grammy!
It’s cheap, too—less than $4 for 16 squares or 24 little slices. If each slice costs $1 at a store or bake sale, I’ve made a profit of over $20, which means the final total for May is $68.
I’ve already decided to give the money to Vegfam—an organization that helps fund sustainable food projects and provide drinking water as well as emergency relief without harming animals or the environment—mostly because I realized I never sent in my check from my very first blog entry back in October, but also because it’s a worthy organization that depends 100% on donations. Next stop, June!