WACKY CAKE

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This recipe for Wacky Cake that I am sharing with you is another that was sent to me by Laura Manifold. Once I saw it, I recognized it as a long forgotten recipe that my mother & I made way back in the ‘50s. Laura’s version is made a little differently than the one that I remember, but most of the ingredients are the same. Laura’s recipe calls for melted butter instead of oil, so you could try it either way. I am thinking that someone adapted this along the way because the butter probably tastes better.

Wacky Cake is a spongy, cocoa based cake, & one of the reasons that it is called “wacky” is that it is made without eggs, butter, or milk. One source said that it was created during World War II & another said the depression era. I am not sure who is correct, but eggs, butter, & milk were scarce during both of those times so it could have been either one. It is also known as “Crazy Cake,” “Mixed-up Cake,” “Mix in the pan,” or “Three Hole Cake.”

I loved this recipe as a child because I could actually make it pretty much by myself. All of the dry ingredients are mixed together in the cake pan. You make 3 depressions in the pan, pour oil into one, vinegar in the second, & vanilla in the third. Pour water over the whole thing & mix well with a fork.

I haven’t made this in ages, & am thinking it would be fun to do with the grandkids!

Wacky Cake

3 c. flour

2 c. sugar

6 T. Cocoa (heaping)

1tsp. salt

2 tsp. baking soda

2 tsp. vinegar apple cider

2 tsp. vanilla

8 T. butter (melted) or 8 T. vegetable oil

2 C.Cold water

Preheat oven to 350 degrees F (175 degrees C).

Sift flour, sugar, salt, soda, and cocoa together into an 8×8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.