Wednesday

yum... wacky cake...

In elementary school, THE day to buy hot lunch was ANY day they were serving Wacky Cake.
It was always a favorite!

In junior high Home-Ec class, we learned how to make this cake and suddenly it made sense how it got it's odd name. Our teacher told us (so it must be true!!) that during the depression when ingredients were hard to come by, someone came up with this dessert. That someone must have had a science degree. You see, there are no eggs or dairy in this cake but somehow it turns out. Every time. 
The second thing that's wacky about this cake is the way you put it together... all the dry ingredients are sifted into a baking pan. You put the oil, vanilla and vinegar (yep- you read that right) into small 'wells' that you've made... 
And no, there is absolutely no vinegar taste in it!!!
Pour a cup of water over everything and then stir until combined...
I can't explain how it works, it just does. You get a cake that is barely sweet but definitely tastes like cocoa. It's got a tender crumb and is perfect with a sprinkling of powdered sugar over the top.

Wacky Cake
1 1/2 cups flour
3 tablespoons cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
5 tablespoons vegetable oil
1 cup water
Stir (or sift) the dry ingredients into an 8" square baking pan. (No need to grease or flour first). Make 3 "wells" in the dry ingredients and pour the vinegar, vanilla and oil into separate wells. Pour 1 cup of water over the entire thing and stir until combined. Bake at 350 degrees for about 35 minutes or until center tests done.
When cool, sift powdered sugar over the top. Or if you're feeling really decadent, some whipped cream!
Recipe can be doubled for a 13"x9" pan.
So simple but so good.
I hope you try it!

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