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
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.
ADDENDUM: Thanks to a fellow wacky cake lover, Carrie Degan, for sharing her Mom’s icing recipe. Now this classic is truly complete!
Wacky Chocolate Icing!
2 Squares unsweetened chocolate
1/2 cup butter
1 tsp vanilla
1/4 scant cup milk
1 cup icing sugar
Melt Chocolate & butter in a pot or bowl over hot water ( double boiler or similar) . Add egg, milk, icing sugar & vanilla. Whip vigorously using a wooden spoon. If set in the fridge, it will require less beating.
Basically, you want to beat it until its thickened.
This icing is soooo good! Its almost more of a fudge…and so chocolaty.