Community Pick
Wacky Cake
photo by limeandspoontt
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 1 1⁄2 cups unbleached all-purpose flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable oil
- 1 cup water, cold
directions
- Mix flour, sugar, cocoa, soda and salt.
- Make three wells in the flour mixture.
- In one put vanilla; in another the vinegar, and in the third the oil.
- Pour 1 c cold water over all and stir.
- No need to beat.
- Pour into 8 x 8-inch pan.
- Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (not batter).
Questions & Replies
-
Is there a wacky cake frosting recipe?
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Can anyone help me with high altitude modifications for this?? Thank you! -
What makes this wacky please -
Recipe does not state how much oil or vinegar to use? -
Can wacky cake be baked as cupcakes? If so, bake temp and time.
Reviews
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This is by far the best homemade chocolate cake. We have used this recipe in my family for years. The best topping that we have for the cake is homemade applesauce. Wonderful comfort food! -
I don't know the history of this recipe, but it has been around since I was a child, and continues to be a family favorite. It has a rich chocolate flavor and an unusual heavy, moist texture. For best flavor use real vanilla, not imitation. The best topping I've found is cool whip; but a thin layer of home-made chocolate peanut-butter cream frosting is also very good on this cake. It can be tricky to tell when Wacky cake is done; the best method is to insert a toothpick in the middle, which will come out clean when done. If overdone, the cake edges will be dry. This cake is very quick and easy to prepare, less than 10 minutes. I always double the recipe and bake in a 9X13 pan. -
My family 's favorite cake! Do NOT overcook it, it will get dry. Best way to eat it in my opinion is to lightly dust the top with powdered sugar. Or just with good butter. YUM! That's breakfast for me, call it a muffin. . Here are a couple tips. 1. DOUBLE the recipe and cook it in a 9x13 or 10x14 Lazanga pan, then it will be thicker. 2. if you want it moister add an extra tablespoon of oil.*(I add olive) Use Hershey coaco powder. 3. Do NOT overcook, a few minutes makes the difference between dry and delicious. You don't want a dry toothpick like an egg risen cake, just til it's not raw batter, you want some gooey!. 4.. Allow to cool, IN PAN, that makes steam condense on the bottom giving a 1/8" or so of gooey stuff. I lightly tent it with tin foil while cooling to make it even more moist, Not too tight, you want the skin to stay slightly crunchy. -
I was craving brownies but had some almond milk I wanted to use up, so I decided on cake instead. I've been meaning to try this recipe for a long time. I'm so glad I finally did. It came out wonderfully. I used 5 tb of cocoa instead of 3 and almond milk instead of water. I screwed up and used baking powder instead of baking soda, but it still rose. I skipped icing or powdered sugar and just served it with ice cream. I will definitely make this again. -
I have been baking this cake for many years and have never had a failure. Any type of oil, shortening, butter, margarine, or even bacon drippings work in this forgiving recipe. Double the ingredients and bake in 2 round 9" cale pans for a 2-layer cake.
see 57 more reviews
Tweaks
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I was craving brownies but had some almond milk I wanted to use up, so I decided on cake instead. I've been meaning to try this recipe for a long time. I'm so glad I finally did. It came out wonderfully. I used 5 tb of cocoa instead of 3 and almond milk instead of water. I screwed up and used baking powder instead of baking soda, but it still rose. I skipped icing or powdered sugar and just served it with ice cream. I will definitely make this again.
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Simple and tasty. The flavor of the oil comes through clearly in this cake so make sure the oil you use is a very mild one like safflower oil and very fresh. I used cold coffee in place of the water to really kick up the chocolate flavor. Yum!
RECIPE SUBMITTED BY
LainieBug
Kalispell, MT
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