At 04:00 PM 3/22/2000 -0500, you wrote:
>Any ideas for a birthday cake for lactose intolerant children?

My favorite is something called "Wacky Cake." I'm sure it has other names,
too. It was developed during World War 2, when there were shortages of milk
and eggs. Thus, it's egg-free and milk-free. It rises well  and is
surprisingly moist and tasty - not too different from Dunan-Hines. It's
made with flour, sugar, baking soda, cocoa powder (milk-free), water, oil,
vanilla, and vinegar.

         3 cups flour
         2 cups granulated sugar
         1/3 cup cocoa powder, milk free
         1 tsp salt
         2 tsp baking soda
         1 tsp vanilla extract
         1 tbsp vinegar
         6 tbsp cooking oil
         2 cups water

Sift dry ingredients together into a greased 9x13 pan. Dig 3 holes (the
kids love this part). Into the first hole, pour the vanilla. Into the
second hole, pour the vinegar. Into the third hole, the oil. Pour the water
over the whole mess and stir with a fork until just mixed (not too
much).  Bake for 35-45 minutes at 350.

For frosting, we use milk-free stick margarine (not the tub kind), with a
teaspoon of vanilla extract and lots of powdered sugar. Add cocoa powder
for chocolate frosting, or add instant coffee for a great take (and a hyper
bunch of kids).
_____________
Mark Feblowitz