Wacky Cake
Published: Friday, March 20, 2020
1 ½ c. all-purpose flour
¾ c. granulated sugar
1/3 c. unsweetened cocoa
1 tsp. baking soda
½ tsp. kosher salt
1/3 c. canola oil
1 Tbsp. distilled white vinegar
2 tsp. vanilla extract
Wacky Cake Frosting
¼ c. chopped toasted pecans
Preheat oven to 350°. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8" baking pan; spread mixture evenly in pan. (Sifting makes the cake light and tender.)
Make 1 large well and 2 small wells in mixture in pan. Carefully pour oil into the large well, vinegar into 1 small well, and vanilla into remaining small well. Pour 1 cup water evenly over entire mixture in pan. Stir everything together using a fork until combined.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Transfer to a wire rack.
Pour Wacky Cake Frosting over warm cake. Sprinkle with chopped pecans. Cool completely, about 2 hours. —6 servings.
Wacky Cake Frosting
1/3 c. butter
¼ c. whole milk
3 Tbsp. unsweetened cocoa
2 ¾ c. powdered sugar, sifted
1 tsp. vanilla extract
Cook butter, milk and cocoa in a small saucepan over medium-low heat, stirring often, until mixture comes to a simmer. Remove from heat; gradually whisk in powdered sugar and vanilla until completely smooth. Pour over warm Wacky Cake.
Return to Top of Page