A friend of mine gave me this recipe.

Ingredients

  • * 3 cups all-purpose flour
  • * 2 cups white sugar
  • * 1 teaspoon salt
  • * 2 teaspoons baking soda
  • * 1/2 cup unsweetened cocoa powder
  • * 3/4 cup vegetable oil
  • * 2 tablespoons distilled white vinegar
  • * 2 teaspoons vanilla extract
  • * 2 cups cold water

Instructions

    1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.

    2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.


Comments

chinadoll652003 Says... 13 Apr 2010 , 4:33pm

My mom had this recipe since I was a kid! This is the best chocolate cake! It comes out very moist and tastes GREAT!!!!

ivymeister Says... 14 Apr 2010 , 10:55pm

White sugar?? Is that regular granulated sugar??

dottiepark Says... 15 Apr 2010 , 6:54am

Yes, it's regular granulated sugar. This recipe can be halved easily and makes a perfect 8" square cake for small families. Also, IT'S VEGAN.

NinaB Says... 15 Apr 2010 , 11:32am

My nephew has both egg and dairy allergies, so when I used this recipe for a recent family dinner, he was absolutely thrilled that he could eat the same cake that everyone else was eating.

modthyrth Says... 15 Apr 2010 , 4:22pm

It's our longtime family favorite, too, and it's incredibly adaptable. If you don't add the cocoa, it doesn't have to be chocolate! (Took me a couple decades to figure that one out.) I've made strawberry, vanilla, caramel, lemon, chai, and pumpkin cake versions of this recipe.

liz24 Says... 15 Apr 2010 , 6:36pm

Do you need to replace the cocoa with anything if you leave it out?

littlesydney Says... 16 Apr 2010 , 10:45am

Oh my gosh! I grew up with this recipe as well. Thanks for posting it.

lizzybee Says... 21 Apr 2010 , 3:38pm

Been looking to try a cake like this for an intolerant family member. Mising instructions are interesting. Doesn't it stick to the pan though?

Mitchelle Says... 30 Apr 2010 , 11:53am

This has been handed down for at least 3 generations in our family and it still stands as the hands down family favorite especially when topped with my grandmothers cooked fudge frosting. Our recipe calls for 12 Tbp of melted shortening instead of the oil and in our house its called "Wacky Cake"! It's a must to try!

meesmae Says... 6 May 2010 , 8:55pm

My family has this as Wacky cake.. How I love it, first cake I ever made as a child and I often give the recipe to people with children for the ease.

cindiluwho Says... 29 May 2010 , 12:15pm

Thank you so much for posting this recipe. I have been looking for it for ages. It was my grandmothers favorite and so easy to make right in the pan you are baking it in!!!

veghed Says... 26 Jun 2010 , 5:25pm

I got similar recipe from a vegetarian/vegan website. It is the best chocolate cake I have ever eaten.

I have also heard it called Wartime Cake.

Tam0084 Says... 15 Jul 2010 , 7:43am

CAN YOU TRANSFER INTO 2 8" ROUND PANS? WHAT WOULD BE THE CHANGE IN BAKING TIME?

microbiology1 Says... 25 Aug 2010 , 4:16pm

Tam0084- I made this today. It filled 3 8" rounds and took ~28-33 minutes at 325 degrees.

binkie1428 Says... 17 Nov 2011 , 10:41am

Thank you for this recipe, i was looking for a good vegan one. It was mentioned that this cake could be turned into a strawberry, pumpkin, lemon caramel cake. can somebody please tell me how and how much of these ingredients i need to put in the batter.

Thank you so much

hbarberycakes Says... 13 Feb 2012 , 7:51pm

My little girl's birthday party is this weekend and she just changed her flavor to strawberry. How do you make this a strawberry recipe?


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