Friday, February 22, 2013

Wacky Cake

You can mix this cake up in a bowl or right in the pan. Call it a science experiment instead of dessert, and I think that makes it officially calorie free☺. The cake is very moist. It is also economical since it is dairy and egg free. I read once that it originated around the Great Depression for that very reason. Nowadays it is popular in some circles because it fits a vegan diet. It was popular with our children's teachers I gave it to as a gift mix in the past. Moist chocolate cake always seems like a good thing to me (especially when it is so easy to make).


1 1/2 cups all-purpose flour
3/4 cup sugar
3 T. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
5 T. oil
1 tsp. vanilla
1 T. white vinegar
1 cup water


Preheat oven to 350°F. In an 8" square or round baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make a well in center of flour mixture and add oil, vanilla, white vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes. Let cool completely in pan on a wire rack. Garnish with chocolate chips, frosting, ice cream, whipped cream, powdered sugar, etc.

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