As promised yesterday in Let Them Eat Cake, I am sharing a very special recipe with you today – Wacky Cake – egg-free, milk-free, butter –free, and so easy to put together that a six-year old can make it all by herself… with a little help on the oven part, of course.
I wish I could tell you the exact history of Wacky Cake – its origins are most often stirred with 1930’s Depression Era shortages; however, I found many similar recipes from both WWI and WWII, created as a result of wartime rationing. Whatever its historical beginnings, one can easily see that its inexpensive ingredients allowed for an occasional treat during difficult times back then. Ultimately, this cake became a family favorite in my childhood home, and as you have likely already surmised, it is the first cake I ever made all by myself.
Chocolate Wacky Cake
- 1½ cups flour
- 1 cup sugar
- 3 Tablespoons baking cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 Tablespoons vegetable oil
- 1 cup water
Preheat the oven to 350 degrees.
Spray a 9 x 9 or 8 x 8 pan with cooking spray.
Sift together dry ingredients into the pan. Form three depressions in the top of the dry mixture - one large and two small.
Pour oil into the large depression, pour vanilla into the second depression and vinegar into the third.
Pour water over the whole thing and whisk with a fork until completely mixed. (Be sure to check the corners.)
Bake at 350 degrees for 25-30 minutes, until the top springs back when touched.
This cake tastes even better the next day and holds up very by itself. We rarely frost it. Recipe can be doubled and prepared in a 9 x 13 pan.
Do you cook with your children or grandchildren? Tell me about it!