Wacky Chocolate Cake
Easy & Moist With No Eggs Or Milk!
Last week I wanted to treat my co-workers to a mid-week dessert that was easy and quick for me to bake on a Wednesday night. I recently heard about something called a “wacky cake” which is a cake made with no eggs or milk. Wikipedia.org says that this kind of dessert might have originated during World War II as a result of food rationing. So when I found a recipe at Allrecipes.com, I was curious to find out what this eggless, milkless cake would taste like. The required ingredients are things I already have in my baking cupboard, and for the icing I just used a can of ready-made frosting. Best of all you don’t need to dirty any bowls because all the ingredients are mixed in the baking dish! In less than 30 minutes my cake was done and the result was a thick, moist, not-too-sweet chocolate cake. I’m so impressed and happy to know that when I’m out of dairy products I can still put together a delicious dessert that’s easy and quick. You’ve got to try this recipe! Enjoy!
WACKY CHOCOLATE CAKE
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water
1 can cake frosting
Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8×8 inch (I used a 9×9 and the cake still turned out nice and thick) ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes (I needed less than 30 minutes in the 9×9 pan) or until tooth pick inserted comes out clean. Frost with your favorite icing.