When old-timers say 3-holer, they generally mean something else

In a comment on my post entitled “I was thinking of ending the blog” Elizabeth said, “But...but...does this mean that the world will now never get to see your collection of hand-knitted tea cosies or hear your recipe for Pineapple upside down cake? Shucks....”

I replied that the tea cosies would remain our little secret and said in so many words that my pineapples are always in a more-or-less upright position, but I promised to post the recipe for Three-Holer Cake.

Making one is a great way to introduce a child or grandchild to cooking. Without further ado, here it is:

Three-Holer Cake

1-1/2 cups sifted flour
1 cup sugar
3 Tbsp. cocoa, unsweetened
1 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
1 Tbsp. vinegar
1 tsp. vanilla
1 cup cold water

Measure flour, sugar, cocoa, soda, and salt into sifter; sift twice.
Sift all into an ungreased 9-inch square baking pan.

Make 3 holes; put canola oil in one, vinegar in second, and
vanilla in in third. Pour water over all. Mix with a fork until
blended and batter is thin. Bake at 350 degrees for 30 minutes, no more. Cake is so moist it doesn’t need frosting.

[Editor’s Note. But nine out of ten grandchildren agree: Chocolate frosting is always good. --RWP]