Imagine a cake so simple yet so delicious, it almost seems, well, wacky! That’s exactly what the Wacky Cake is – a vintage recipe that has stood the test of time. Rumored to have originated during the dark days of World War II when ingredients like eggs, milk, and butter were scarce, this cake is a testament to the ingenuity of home cooks in times of adversity. Made with pantry staples like flour, sugar, cocoa, and oil, it’s a moist, chocolatey delight that’s ridiculously easy to whip up. I absolutely love how this cake brings back memories of my grandma’s kitchen, and it’s a recipe I find myself turning to again and again when I need a quick and satisfying dessert. Plus, it’s vegan-friendly too! So join me as we take a trip down memory lane and make this classic Wacky Cake. Whether you’re a baking newbie or a seasoned pro, I promise you’re going to love it!
Ingredients
- 3 c. flour
- 2 c. sugar
- 1/2 c. cocoa
- 1 tsp. salt
- 2 tsp. baking soda
- 2 Tbsp. vinegar
- 1 c. oil
- 2 c. cold water
Baking Instructions
- Mix all ingredients together.
- Pour into greased and floured 9 x 13-inch pan.
- Bake at 350° for 35 to 40 minutes.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
The Wacky Cake Roller Coaster
Let me tell you, friends, last weekend I decided to take a crack at a recipe that I stumbled across in my grandma’s old cookbook. It’s called Wacky Cake, and boy, it lived up to its name!
The Spur of the Moment Decision
I was rummaging through my kitchen cabinets when my eyes hit the jackpot – a hoard of 3 cups of flour, 2 cups of sugar, 1/2 cup of cocoa, a teaspoon of salt, and 2 teaspoons of baking soda. I felt like Indiana Jones discovering a hidden treasure! Except, of course, I wasn’t being chased by a giant boulder. I was merely being chased by my own ambition to whip up something delicious.
The Curious Ingredient Mix
Here’s where things got, well, wacky. I had to mix all these ingredients together, including 2 tablespoons of vinegar, 1 cup of oil, and 2 cups of cold water. Yes, you read that right. Vinegar! In a cake! It was like preparing a science experiment, except the end result was a mouth-watering delight and not a volcanic eruption.
The Slippery Pan Situation
Next, I had to pour this bizarre concoction into a greased and floured 9 x 13-inch pan. This is where I discovered that I have the coordination of a newborn giraffe. Trying to evenly flour a pan while holding onto it is like trying to juggle chainsaws. Spoiler alert: flour went EVERYWHERE. I think I’m still finding it in my hair!
The Oven Showdown
Baking this cake at 350° for 35 to 40 minutes was the final hurdle. Now, my oven and I have a love-hate relationship. It loves to burn my cookies and I hate when it does that. So, I watched it like a hawk, peering into the oven window every few minutes like a paranoid secret agent on a stakeout.
The Sweet Conclusion
Ladies and gentlemen, we made it! Against all odds and several flour mishaps later, the wacky cake emerged victorious! As I pulled it out of the oven, the rich aroma of cocoa filled the air, making all my wacky cake endeavors feel oh-so worth it.
So, there you have it. The wacky tale of the wacky cake. It was a journey filled with flour, sugar, cocoa, salt, baking soda, vinegar, oil, and cold water, but we made it to the end. If I can make it, so can you. Happy baking, my friends! Just don’t forget to wear a flour-resistant apron. Trust me on this one.
