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 CakePrint Recipe Pin Recipe
- 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.
Do you cook with your children or grandchildren? Tell me about it!