Quick & Easy Cake

"What? It's MY turn to bring the dessert?" If that's ever happened to you—finding yourself in need of a quick dessert—here is an entirely reasonable option. The Publix bakery is good, but for me, this is even quicker that a trip to the store. (Oh, the joys of rural life.) And I do like a homemade cake best.

We have baked this cake for years. The recipe came from a cousin who has gone on the glory. It wouldn't surprise me if she's baking her cakes for the angels in heaven now. I have paired this cake with chocolate frosting and caramel icing and, like we did on Palm Sunday, topped it with fresh strawberries and whipped cream. Strawberry shortcake is the perfect springtime dessert.

If you aren't in need of this recipe now, save it for later. It only takes a few minutes to mix together. There is no sifting the flour, no softening the butter, no creaming butter and sugar. None of that. Just dump everything in a large bowl and beat it with a hand mixer. And then it's ready to pour into a baking pan.

QUICK & EASY CAKE

2 cups self-rising flour
1-1/2 cups sugar
1 cup canola or vegetable oil
1 cup milk (I use whatever kind I have in the refrigerator)
3 eggs
1 teaspoon vanilla

Mix all ingredients together in a large bowl. Beat until well mixed. (I use an electric hand mixer.) Pour into greased 9x13 baking dish. Bake at 350 degrees for 30 to 40 minutes, until golden brown.

It can also be baked in layers or used for cupcakes. Just adjust the baking time accordingly.

On occasion I cook a real Sunday dinner.