Today’s post is by my niece. She made this cake with my kids last time we visited them. It is a really fun and frugal recipe. I hope you enjoy.
My name is Hailey, and I am Lynn’s thirteen-year-old niece. My mother loves cooking and receives the “Cook’s Country” magazines. I enjoy reading the “When Things Go Wrong in the Kitchen” section (because it is so unbelievably absurd) and the “Lost Recipes” feature (which discusses old recipes that many people do not know about today).
Wacky cake was featured in the February/March 2006 issue. Wacky cake, true to its name, is an unusual cake. It was made during WWII, when food (like eggs and milk) were rationed. Although this cake lacks both eggs and milk, it is delicious and moist.
- 1 1/2 c all-purpose flour
- 3/4 c sugar
- 1/4 c natural cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 5 Tb vegetable oil
- 1 Tb distilled white vinegar
- 1 teaspoon vanilla
- 1 c water
- confectioner's sugar (optional)
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Coat an 8-inch-square baking pan with nonstick cooking spray.
- Whisk flour, sugar, cocoa, baking soda, and salt together in pan.
- Make 1 large and 2 small craters with a spoon.
- Add oil to large crater and vinegar and vanilla separately to remaining small craters.
- Pour water into pan, and mix until just a few streaks of flour remain.
- Immediately put pan in oven.
- Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes.
- Cool in pan, then dust with confectioners' sugar (If tightly wrapped, cake will keep for 3 days at room temperature.)
Amount Per Serving: Calories: 270Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 236mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 3g
Nutritional values are approximate and aren't always accurate.