Chocolate Wacky Cake

This recipe from my Mom was one of my favourites growing up. It was like magic, because you mixed it all in the baking pan, and it turned out tasting as good as layer cake. Legend has it the recipe comes from the 30’s in the Great Depression, when many items like butter were rationed. The original apparently had no egg either.

Mom had a special technique for including it in bag lunches, too: once you cut the square of cake from the pan, pull the bottom half of cake away and stick it back on the top, sandwiching the icing so it doesn’t stick to the plastic wrap or container.
Preheat the oven to 350F (180C).

In a 9 inch (22,5 cm) square baking pan, mix the following ingredients:

1-1/2 cups (375 g) flour

1/4 tsp (1 g) salt

3/4 cup (185 g) sugar

1 tsp (5 mL) baking soda

3 tbsp (45 mL) cocoa

Make 3 wells and pour each of the following in one:

1 tsp (5 mL) vanilla extract

6 tbsp (90 mL) vegetable oil

1 tbsp (15 mL) vinegar

Mix together the following and pour over the pan ingredients:

1 egg plus water to make 1 cup (250 mL)

Mix the entire preparation till smooth and bake for 25-30 minutes, or until knife inserted in centre comes out clean.

Ice with chocolate frosting.

Advertisements
  1. when i made my wacky cake i did it in a bowl then i poured it in the pan

  1. Pingback: Beware the Ides of March | Happy Gourmand

  2. Pingback: Sunday dinner « Happy Gourmand

Please share your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: