WACKY CAKE
Ultra moist and easy cake from Cook's Illustrated: While the name implies comical roots, Wacky Cake was actually born out of the seriousness of wartime rationing. At various times during the world wars, eggs, butter, sugar, and milk were all in short supply, so inventive home cooks and home economists did their best to create dishes with limited ingredients. Wacky cake is a moist chocolate cake prepared, miraculously enough, without eggs or butter. Despite the omissions, the cake tastes great.
Provided by Pi-E8216
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Important NOTE: The cake relies on the last-minute combination of vinegar and baking soda for leavening. The reaction between the two causes the batter to bubble vigorously, and thus, rise. The cake has to be prepared in its baking pan; otherwise it doesn't rise nearly as well. Make wells in the dry ingredients and add the wet ingredients--oil, vinegar, and vanilla--to the wells, and then add water and stir quickly (but not too much) to blend the batter just moments before you put it into the oven. Streaks of flour should remain.
- Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
- Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Using a spoon, make 1 large and 2 small craters in dry ingredients (the large carter needs to deep enough to hold the oil). Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, using a wooden spoon or spatula, mix the batter, taking care not to overmix; the batter should still contain a few streaks of flour. Immediately put pan in oven.
- Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)
- Great with ice cream or whipped cream or both :-).
Nutrition Facts : Calories 321.3, Fat 12.1, SaturatedFat 1.8, Sodium 354, Carbohydrate 51, Fiber 2, Sugar 25.2, Protein 3.9
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SAMMY BROWN
[email protected]This is the best wacky cake recipe I've ever tried!
abel lubinda
[email protected]This cake is moist and flavorful, and it's the perfect dessert for any occasion.
Sandra Correll
[email protected]I've made this cake several times and it always turns out perfect.
Moses Ehis
[email protected]This cake is a great way to use up leftover tomato soup.
Zpsf Gaming
[email protected]I love that this cake doesn't require any fancy ingredients. I can always find everything I need in my pantry.
Sean Smith
[email protected]This cake is so easy to make, even my kids can help me.
Dinu Sadaruvan
[email protected]I made this cake for a bake sale and it was a huge success. Everyone loved it!
stephanie grace
[email protected]This cake is a great way to use up leftover ingredients. I always have a few cans of tomato soup in my pantry, so it's nice to have a recipe that uses them up.
Eturnally Shoozt
[email protected]I was skeptical about this recipe at first, but I'm so glad I gave it a try. The cake was moist and flavorful, and it was gone in no time.
Mercedes M.
[email protected]I've tried many wacky cake recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Yerson Trujillo
[email protected]This wacky cake was a hit at my last potluck! Everyone loved its moist texture and delicious flavor.