Friday, October 14, 2011

Wacky Cake - Pantry Cooking at its BEST!

Yesterday as I was reading over some of my favorite blogs I ran across a recipe for WACKY CAKE! Now, how can you read a name like "Wacky Cake" and not be intrigued?

One of the blogs I most like to read is Kim's Jabez Farm blog. I love to read the posts Kim writes about her farm and family. She lives in the Pacific Northwest (where I have never even visited), and is a homeschooling mama who has a wonderful menagerie of farm animals. I work in a law office all day, wishing I was home, and ONLY have one dog and some cats! Reading blogs is definitely a wonderful way to experience a different way of life and at times, it is a delightful reprieve from my sometimes dull existence!

I had heard about Wacky Cakes. My mom tells me she used to make them all the time, but I don't remember. Chocolate cake is CHOCOLATE CAKE when your mom bakes it for you, right? A win-win, whatever kind of recipe!

I believe the history is that this cake was popular during the depression when ingredients were hard to come by. I don't know about you, but it seems like we're sort of in a depression now and definitely sometimes ingredients are hard to come by - at least in my kitchen! I am always on the lookout for recipes that I can make when I am short on ingredients! Well, this recipe is a keeper FOR SURE! In fact, I liked it so well that it might just be my "go to" chocolate cake recipe - for cupcakes and any even layer cakes! It was light and moist. Just perfect really! Don't let the vinegar scare you off. I'm not a scientist. I have no idea really what vinegar does to this cake. There are no eggs, butter or milk. But whatever happens in there works because this is a perfect chocolate cake!

Here's how I made Kim's Wacky Cake AT HOME MY WAY.

(Of course, my camera was saying "lense error" and so I don't have a picture, but trust me when I say that this cake is really wonderful and looks dark and rich and, and, and.....!)

Wacky Cake

  • 3 cups All Purpose flour

  • 2 cups Sugar

  • 1 teaspoon salt

  • 2 teaspoons Baking soda

  • 1/2 cup baking cocoa

  • 1/2 cup oil

  • 2 Tablespoons white vinegar

  • 2 cups hot tap water

  • 1/2 cup chocolate chips (optional) I did not have any so did not use

Preheat oven to 350 degrees. Spray or grease a 9 x 13 pan.

In a large bowl, mix together well the flour, sugar, salt, baking soda, and cocoa. Make 2 wells in the flour mixture. Pour the oil in one well and the vinegar in the other. Pour hot water over the entire mixture. Stir with a spoon until smooth. (This is a BEAUTIFUL batter!) Pour into the prepared pan. Sprinkle with chocolate chips (if using). Bake for 40 minutes or until springs back to the touch.

I just sprinkled mine with powdered sugar once completely cool and then ate a huge piece!


  1. Love Wacky Cake! I'm glad you call it "Wacky Cake" b/c some call it "Crazy Cake" and since my Mom called it Wacky Cake, that's what it should be called. HA! I use almost this same recipe except 1/4 cup more oil, add 2 teaspoons of vanilla, and use cold instead of hot water. I will have to try hot and see if it changes it!

  2. I can see that this recipe would be definitely more moist (and THAT'S ALWAYS A GOOD THING) with a little more oil. I'm going to try that when I make it again.

    What a fun recipe, huh? Who needs a mix when its this easy? I even saw a recipe where someone mixed this up in the cake pan and then baked it, although I haven't tried that yet and it seems like it would stick.

    Thanks for posting Veronica! I love hearing from you.



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