I am looking for a recipe for "wacky cocoa cake". I already looked in the recipe section and didn't find the one that I remembered using a while back. Dangnabit. O well, if anyone has it, can you post it for me? I would really appreciate it.
o well, i tried (sigh)
WACKY CHOCOLATE CAKE
3 cups flour
2 cups sugar
6 tablespoon cocoa
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon vanilla
2 tablespoon vinegar
10 Tablespoon melted shortening
2 cups warm water
Grease and flour a 9x13 pan. Mix dry ingredients together. Make 3 holes in the dry mixture. In one of the holes, put the vanilla, in another, put the vinegar and in the 3rd put the melted shortening. Pour the 2 cups of warm water over the whole thing and mix together.Pour into the prepared cake pan and bake at 350 degrees approx.30 minutes
Frost as you wish. Chocolate is my favorite
very chocolaty and moist cake...and no eggs
Thank you lotsoftots.
I finally found the recipe for it. Had to call my mom to get it though. O well. Here it is if anyone wants it.
WACKY COCOA CAKE
3 c. AP flour
2 c. gran. sugar
1/2 c. sifted cocoa
2 t. baking soda
1 t. salt
Mix these ingredients together in a bowl. Then add
2 c. water
3/4 c. oil
2 T. vingegar
2 t. vanilla
Mix this together with dry ingredients till all is moistened. (don't need to use a mixer for this can be mixed by hand).
Bake @ 350* for 30 min. or til cake pulls from sides of pan.
Cool. Frost with your favorite frosting.
I remember my mom making this cake and it is rich dark and o soo chocolately.
thanks for sharing !
What is AP flour ?
sorry laguna for not gettin back sooner. "ap" fllour is "all purpose" flour.
This recipe looks easy , I would love to try it. Can you plase tell us a little more about it, It sounds like you've tried it few times.
I've made a cake almost exactly like this for years.
It's from the depression era, I believe, or during the war, when certain ingredients, like eggs were hard to get. Anyway, it's a very good cake, you'll never miss the eggs. It rises just like a regular cake because of the vinegar and baking soda reaction....You should try it for an easy scratch cake.
Can I make this recipe in 2x9 inch pans and get a good result?
Thanks in advance Karen
Let me tell you, I was super impressed with the results!!!! This is a fabulous cake. I can't believe how good, moist and super tasty it was, but the best part is no eggs no milk no butter. It doesn't get any better then that. I give this recipe an A+++.
This recipe is great. My mom made it all the time when I was growing up-we had a very large family & this was an economical cake! I have made it also-no problems. I like to use a wire whisk to mix the liquid ingredient into the dry-but don't overbeat.
Just to repeat my question...can I make it in two nine inch pans and still have a successful result?
You could do that. I used it in 2 small square pans and few small round ones _to me pan size has nothing to do with the recipe_. Keep an eye on it while it cooks (lol) !
Thanks for the suggestion, culliere.
do you think I could double this recipe? I have to fill a 10 inch by 2 inch pan. Thanks so much!!!