Have you ever had Wacky Cake? It is one of my favorite easy homemade desserts, especially in the summer.
I love to eat it after it's been covered in buttercream frosting & chilled in the fridge for awhile. Mmmm...yummy....
The thing that is wacky about the cake is that the batter is mixed right in the baking pan. Apparently, the recipe was developed during World War II, to create a cake that could be made without scarce butter & eggs. That bit of fun trivia makes me love it even more, as I'm fascinated by anything associated with the homefront during the Second World War.
I learned this version of the recipe from my Mom, who was given it by her mom:
Wacky Cake
3 C. Flour
2 C. Sugar
6T. Cocoa
2 T. Baking Soda
1/2 t. Salt
Sift the above together, straight into a 13x9 inch baking pan.
Make 3 wells in the flour mixture. Place 3/4 C. vegetable oil into the first well, 2 T. white vinegar into the second well & 2 t. vanilla into the third well.
Pour 2 C. of cold water over the entire pan & mix well with spoon. Bake at 350 degrees for about 25 minutes.
I often cut the recipe in half & bake it in a 9 inch square or round pan for about 15 minutes, give or take.
I found these interesting bits of info on Cook's Country:
- The cake relies on the last-minute combination of vinegar and
baking soda for leavening. The reaction between the two causes the batter to bubble
vigorously, and thus, rise.
- The cake has to be prepared in its baking pan; otherwise it
doesn’t rise nearly as well. Make wells in the dry ingredients and add the wet
ingredients—oil, vinegar, and vanilla—to the wells, and then add water and stir
quickly (but not too much) to blend the batter just moments before you put it into the oven.
Streaks of flour should remain.
It doesn't last long at our house :)