Blue Ribbon Recipe
Wacky cake is spongy and unlike most desserts in that no eggs or milk are used to make it! Well, that just made mw want to try it all the more.
I 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. The cake isn't overly sweet and the powdered sugar gives it a little extra pop of sweetness. Want even more pop? Add your favorite frosting! The Test Kitchen
1 1/2 call-purpose flour
1 cwhite (granulated) sugar
1 tspbaking soda
3heaping tablespoons cocoa powder (about a quarter cup)
6 Tbspvegetable oil
1 tspvanilla extract
1 Tbspwhite vinegar (original author used raspberry vinegar and said it was good)
1 ccold water
How to Make Wacky Cake
- Preheat oven to 350 degrees. In a medium mixing bowl, mix all the dry ingredients together by hand. Add all the wet ingredients until well combined. Pour into a 8×8 pan which has been prepared with non stick spray.
- Bake for 30 minutes or until done. 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.