Wacky Cake

This recipe came from Cook's Country and here's a little history behind this cake: During the First World War, butter, eggs, sugar, and milk were often hard to come by, so women improvised and created these "make-do" cakes. Since the cake doesn't have any eggs, it relies on the last minute reaction between the baking soda and vinegar to help the thick batter lift. Be sure not to over mix it, leave just a few streaks of flour in the batter. Also don't try mixing in another bowl and then dumping the batter in the pan, the reaction between the vinegar and baking soda doesn't last that long, so it needs mixed in the pan and then quickly popped into the oven.

 

You'll need:

1 1/2 cups flour

3/4 cup sugar

1/4 cup cocoa

3/4 t. baking soda

1/2 t. salt

5 T. veggie oil

1 T white vinegar

1 t. vanilla

1 cup water



 

In a lightly greased 8 x 8 inch pan, combine the flour, sugar, cocoa, baking soda, and salt.



Once mixed, dig three wells in the mix. One large and two small holes.



In the largest hole, pour the oil. Pour the vanilla in one of the small holes and then the vinegar in the other small hole.



Then pour the water over all of that.



Stir together gently. Don't over mix, you'll want a few streaks left in the batter (I mixed a little to thoroughly!)



Bake at 350* for 30 minutes or until a toothpick comes out of the center clean.



Sprinkle with powdered sugar once cooled and serve with whipped topping.

Enjoy!

Ashleigh

 

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Wacky Cake

(prairiegalcookin.blogspot.com)

 

 

You'll need:

1 1/2 cups flour

3/4 cup sugar

1/4 cup cocoa

3/4 t. baking soda

1/2 t. salt

5 T. veggie oil

1 T white vinegar

1 t. vanilla

1 cup water

 

Preheat the oven to 350* and grease a 8 x 8 inch pan.

In the pan, combine the flour, sugar, cocoa, baking soda, and salt. Dig three holes, one large and two small.

In the large hole, add the veggie oil. In one small hole, add the vinegar and in the other the vanilla.

Pour the water over that and then stir until mostly combined with a few streaks left.

Bake for 30 minutes or until a toothpick comes out clean.

Cool, sprinkle with powdered sugar, and then serve with whipped topping.

Enjoy!