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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.

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