Recently, I came across a recipe for Wacky Cake that had been tucked into the pages of a 1951 cookbook, and I must tell you that this super-moist cake is absolutely wonderful! I made it for my latest column in the Coweta Shopper, and it’s so good that I know I’ll be making it again. This is such a moist, light cake that I think small squares of it would be perfect as a teatime treat.
Curiously enough, I bought a 1970 cookbook the other day, and it has this same recipe in it, so I think the “wacky” recipe has clearly stood the test of time!
Wacky Cake
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa
1/3 cup melted shortening or oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Preheat oven to 350 degrees. Sift dry ingredients into a 9 x 9-inch pan and mix well. Make three holes, then pour oil, vinegar, and vanilla into separate holes. Pour water over all and mix well with a fork but do not beat. Bake for 30 minutes. Leave in pan and frost while still warm.
Topping
1/2 cup sugar
1/2 cup milk
1/4 stick butter or margarine
1-1/2 tablespoons all-purpose flour
1/2 cup coconut, optional
1/2 cup chopped nuts, optional
1/2 teaspoon vanilla
Combine all ingredients except vanilla and cook on medium heat until mixture thickens. Add vanilla, mix well, and spread topping on warm cake.
When my granddaughter was a baby, she was allergic to milk and eggs, among several other things, and I made her this cake, minus the topping, for her birthday cake. (I made a simple confectioners sugar and water glaze for the topping.) All the adults at the party, raved over the cake and wanted the recipe!
ReplyDeleteThis sounds delicious! Thanks I'd like to try it!
ReplyDeleteThis looks delicious. Thanks for sharing.
ReplyDeleteI've always heard of "wacky cake" but have never tried it.--it looks good!
ReplyDeleteYummmm!
ReplyDelete