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A Piece of History

wacky-cake-002.jpgA cake that has been passed down from generation to generation.  Many stories have been told of how this cake was a favorite as a kid, or how it was given to them at a bridal shower and it is still a favorite in their household.  I can’t remember this cake being handed down or even baked when I was a kid.  Duncan Hines maybe.  I had to make it just because I thought it was something that should not get lost in our rush rush and store bought brands.  It has been said that this cake was created as a result of  rationing in World War II when eggs and milk were scarce. 

The process of making this cake is what gives it the airy moist texture.  This particular recipe combines all the ingredients in a bowl, then when smooth transfers it to a pan.  I have seen different versions where they also make it all in one pan.  Have fun with it.   I need to head to the store to get some Orange Halloween goodies to put on top, but figured I would post what I had. 

Have fun and pass it along to someone else.  We don’t want to lose little gems like this!

Wacky Cake

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold water

PREPARATION:

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.

Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

Frosting

3 Tablespoons of butter
1 cup sifted confectioners sugar
3 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla

Melt butter in a saucepan. Add the sifted confectioners sugar, cocoa, salt and vanilla beat till smooth. If frosting is too stiff add a few drops of HOT water.

As soon as cake tests done, transfer to a wire rack and spread at once with frosting. Cool cake before cutting.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

One response »

  1. Hi Laura, your eggless cake receipe brought back memories of eggless cake receipes and cookbooks I got from my Mother. One book was printed in 1943 with a simular receipe in it. Thanks.

    Reply

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