Monday, December 12, 2016

Wacky Cake

Yes, that's what it's called Wacky Cake. I love it just for the name. It's comes out of the Great Depression era when eggs, and dairy were scarce, before the word "vegan" was born. It's a moist spongy chocolate cake that will please any party, vegan or not.

I first had it when my always inspiring sister-in-law Gina made it. It's so simple and adaptable.
It would be perfect for any holiday potluck, office party or dessert with your holiday meal.

Sorry I don't have any photos of the finished product. It disappeared too fast !

Wacky Cake


3 cups all purpose unbleached flour
2 cups sugar
½ cup cocoa powder ( unsweetened)
2 teaspoon baking soda
1 teaspoon salt
¾ cups canola oil
2 teaspoons vanilla
2 tablespoons cider vinegar
2 cups water

1) Preheat oven to 350 F.

2) Sift together the flour, sugar, cocoa, baking soda and salt.

3) In another bowl mix the oil, vanilla, vinegar and water.

4) Pour the liquids into the flour mixture and mix until smooth.

5) Pour into a 9 X 13 inch ungreased pan.

6) Bake for 25-30 minutes.

7) Once the cake has cooled frost with your favorite frosting.

I like to frost it with this very simple ganache.

Dark Chocolate Ganache

1/2 cup soy milk
(If you are not concerned about the vegan aspect you can use milk or cream in place the soy milk.)
1 cup semi-sweet chocolate chips.
1/2 teaspoon vanilla extract ( or almond or peppermint)

1) Bring 1/2 of soy milk to a gentle boil in a small sauce pan.
2) Remove from heat pour over 1 cup semi sweet chocolate chips, let sit for 3-4 minutes.
3) Whisk until smooth.
4) Set aside at room temperature until you are ready to use it. It will solidify as it cools which makes it easier to spread.

This cake will lend itself to modification.
This time of year add peppermint extract to the cake or frosting and dust it with crushed candy canes.
Or go the almond route with almond extract and slivered almonds on top.
Use white frosting instead or try a German Chocolate frosting with coconut and pecans.

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