Mom's Chocolate Cake

My mom got this recipe from a church cookbook when I was a kid. I used to make it for bake sales at school, and teachers would compete to buy the entire cake at once! I recently learned that it is quite similar to a Depression-era recipe for "wacky cake."

1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup all-purpose flour
1 cup granulated sugar
1/3 cup baking cocoa
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1 teaspoon white vinegar

Preheat oven to 375. In an 8x8 baking pan, mix dry ingredients. Make a well in center and add wet ingredients; stir to combine. Bake for 25 minutes.

Variation: For a 9x13 pan, double the recipe and bake at 350 for 40 minutes.

Mom's Cornbread Taco Bake

This easy casserole was a favorite in my house when I was growing up. I think some people call it a tamale pie (obviously, these are people who've never eaten a real tamal!).

1-1/2 lb. ground beef
1 pkg. taco seasoning
1/2 cup water
1 can whole kernel corn, drained
1/2 cup green or red bell pepper, diced
1 can tomato sauce
1 pkg. Jiffy corn muffin mix
1/2 cup cheddar cheese, shredded

Preheat oven to 400. Brown ground beef; drain. Stir in taco seasoning, water, corn, bell pepper, and tomato sauce. Pour into ungreased 2-quart casserole.

In a separate bowl, prepare corn muffin mix as directed on box. Spoon around outer edge of casserole. Bake uncovered for 20 minutes. Remove casserole from oven and top cornbread with cheese. Bake 2 to 3 minutes longer, until cheese is melted and cornbread is golden brown.

Makes 6 servings.