Tuesday, April 28, 2020

Wacky Cake

The legend is that this cake became popular during the depression when ingredients such as eggs were not always available.  So you'll hear it referred to as Depression Cake sometimes.  In my family we always called it Wacky Cake.  

Instead of eggs, vinegar, which reacts with the baking soda, gives this cake a nice airy texture.  It also is wonderfully fudgy and tastes great when you use a nice cocoa such as Hershey's Special Dark.

You can eat it as is, dust with powdered sugar or make a batch of buttercream (use 1/4 of this recipe) to frost this cake. It's generally a tasty, nice-textured cake.

This time I made the recipe into cupcakes.  To do that, follow the directions, but bake only for 20 minutes.  

On a side note, this cake can be made in the microwave!  My kids tried it once and it wasn't half bad.  Just mix and cook for 7-8 minutes.  Be sure to let it cool before you dive in.  Personally, though, I prefer the oven baked version.

Wacky Cake


1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
6 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water

Preheat oven to 350 degrees.  Grease a 9x9 or 8x8 pan.

Sift together flour, sugar, cocoa powder, salt and baking soda.  Add remaining ingredients and mix well.  Pour into pan.  Bake for 35-40 minutes.

*Some people mix the ingredients right in the baking pan, but I'm not a fan of that!

You might also like:
9 Practical Uses for Vinegar
The Best Buttercream Icing
Hot Chocolate, Oh My!

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