Wacky Cake

Wacky cake is spongy and unlike most desserts, because no eggs or milk are used to make it (a great recipe if your family has food allergies). It's a wonderful old-fashioned cake make from pantry items. Light and fluffy, this cake is full of chocolate flavor. It is incredibly moist and melts in your mouth. One taste and you'll be hooked. Perfect dusted with powdered sugar but feel free to top it the way you like. We believe this type of cake was developed as a result of the rationing during World War II, and it surely has stood the test of time.

Wacky Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 - 8

Ingredients

1 1/2 c all-purpose flour
1 c white (granulated) sugar
1 tsp salt
1 tsp baking soda
3 Tbsp heaping cocoa powder (about a quarter cup)
6 Tbsp vegetable oil
1 tsp vanilla extract
1 Tbsp white vinegar (original author used raspberry vinegar and said it was good)
1 c cold water

How to Make Wacky Cake

Preheat oven to 350 degrees.
In a medium mixing bowl, mix all the dry ingredients together with a whisk.
Add all the wet ingredients until well combined.
Pour into an 8×8 pan which has been prepared with non-stick spray.
Bake for 30 minutes or until a toothpick comes out clean.
Serve warm or allow to cool and serve with a dusting of powdered sugar.
Note: This would also be good served with whipped cream or vanilla ice cream. A light frosting might be good too but I wouldn't use anything heavy on this moist fluffy cake.