Recipe Background
Here's what's truly wacky about Wacky Cake: you can make a moist and decadently rich chocolate cake without ever touching milk or eggs. Instead, a few pantry standards can create something crazy-delicious. Or perhaps this is what makes it wacky: when slathered with your favorite frosting, this can take you back to your most beloved memories. Yes, in an hour or less, you could find yourself enjoying mouthfuls of chocolate-flavored nostalgia. Why not dig in?
Here's what's truly wacky about Wacky Cake: you can make a moist and decadently rich chocolate cake without ever touching milk or eggs. Instead, a few pantry standards can create something crazy-delicious. Or perhaps this is what makes it wacky: when slathered with your favorite frosting, this can take you back to your most beloved memories. Yes, in an hour or less, you could find yourself enjoying mouthfuls of chocolate-flavored nostalgia. Why not dig in?
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon cider vinegar
- 6 tablespoons vegetable oil
- 1 cup water
- frosting of your flavor of choice optional
Directions
- Preheat your oven to 350 degrees F.
- In an 8x8-inch ungreased cake pan, sift the flour, salt, cocoa, baking soda, and sugar together.
- Form three depressions in the dry ingredients mixture, resulting in three separate wells. Then pour vinegar into one well, oil into the next, and vanilla into the last.
- Pour water over the top, then stir very well with a fork.
- Bake at 350 degrees F until a toothpick inserted into the center comes out clean, about 30-40 minutes.
- Top with a frosting of your choice, if desired, or eat it on its own!
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