Many years before cake mixes appeared on the market, my Aunt Emma discovered how to make a quick dessert which could be used either as a warm cake served right out of the oven with coffee or milk; or with fruit over it to make a delicious shortcake. I don't know why she called it "oil cake," that doesn't make it sound as good as it tastes. Because there is no creaming of ingredients, the grain of the cake is coarser than what most people are used to. Used as a base for berries, it hardly matters. With the advent of food processors, the preparation time is now double quick. Bless Aunt Emma's heart. She must have had a big heart, because she was a BIG lady who loved to cook; and, I might add, loved to eat.

Preheat the oven to 350 degrees.

Blend together. Add alternately, starting and ending with the wet ingredients:

Pour it into a 9x13 pan and bake at 350 degrees until a toothpick pierced into the middle of the cake comes out clean, somewhere around 20-30 minutes.