Friday, January 8, 2010

Wacky Cake

If you're in a hurry and don't want alot, or any, bowls to clean, this quick cake would be a pretty good choice. The name alone, Wacky Cake, piqued my interest and to be able to throw all the ingredients into the pan, stir and bake..well, you can't get much easier than that! Once again, I found the recipe in the cookbook, America's Best Lost Recipes.
There are no eggs in the cake but an unusual ingredient, white vinegar, works with the baking soda to give the cake it's rise.
I found a few things I would change regarding the procedure. It would be helpful to sift the cocoa powder, rather than just dumping it into the dry mixture. I found that the small clumps that are usually found in the cocoa didn't break up when stirred and I had to break them up with my fingers.
Also it was a little tricky stirring the whole mess in the pan, especially getting the dry mixed in along the sides. But it does come out okay.
The taste wasn't the most chocolatey I've ever had and might be improved with some kind of icing, rather than just the confectioners sugar sifted on top. Give it try and let me know what you think!

Begin by greasing your baking pan.
Then whisk the flour, sugar, cocoa powder, baking soda and salt in the pan.

See, you can still see those tiny cocoa clumps! Maybe they'd just bake out okay, don't know.

Make one large hole and 2 small holes ( they call them craters) in the dry mix.
Add oil to the large and vinegar and vanilla to the 2 small holes , sorry, craters.

Add a cup of cold water and stir the whole mess with a spoon.

Mix until just a few streaks of flour remain.

Bake in a 350 oven for 20 to 30 minutes.

Cool in the pan. Dust with confectioners sugar.
Wacky Cake ( from America's Best Lost Recipes)

1 1/2 cups AP flour
3/4 cup sugar
1/4 cup natural cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
5 tbsp. veg. oil ( I used canola)
1 tbsp. white vinegar
1 tsp. vanilla
1 cup water
Confectioners Sugar for dusting
Preheat oven to 350. Adjust oven rack to middle position.
1. Grease an 8" square baking pan.
2. Whisk flour, sugar, cocoa, baking soda and salt in the pan.
3. Make one large and 2 small craters in the dry ingredients.
4. Add the oil to the large crater and vinegar and vanilla to the small craters.
5. Pour water into the pan and mix til just a few streaks of flour remain.
6. Place pan in the oven.
7. Bake til toothpick inserted in the center comes out with a few moist crumbs attached, 20 to 30 minutes.
8. Cool the cake in the pan. Dust with confectioners sugar.
Cake can be stored at room temp. for up to 3 days.

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