Wacky Cake

During this Coronavirus Pandemic we are all spending more time on the internet.  Food has become a preoccupation and, if we aren’t cooking, we’re on line looking for recipes.   A week or so ago I came across a post with this recipe for Wacky Cake.  This particular version is from a cookbook called “Really Cookin” by Carol Ferguson.  Credit where credit is due.  I messaged this recipe to my friend Georgia and asked if this was the same recipe she uses.  She said yes.  She has been making this cake for years and she always doubles the recipe.  It’s one of their family favorites.  The recipe was created as a result of rationing during World War II when milk and eggs were scarce.  If you research the recipe it’s also called Crazy Cake, World War II Cake, and Depression Cake.  One of the few cake recipes I’ve seen that has you use an ungreased pan and actually has you mix the cake right in the pan.  I did make a double batch  so that I could share one pan with our neighbors.  I mixed it in my mixing bowl and divided the batter between two ungreased pans.  But I get the logic of mixing the batter right in the pan…much less cleanup.

Ingredients Doubled:

3 cups AP flour

2 cups sugar

6 T cocoa

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2/3 cup vegetable oil

2 T white vinegar

2 tsp vanilla

2 cups warm water (or coffee…I used coffee)

No mixer.  No bowl.  Simple directions.  Get out one 9×13 pan or 2 8×8 pans.  Or don’t double and just use one 8×8 pan if you want less cake to tempt you.  Preheat your oven to 350.  Combine all of your dry ingredients and mix thoroughly with a whisk or a fork.

Once the dry ingredients have been mixed, level off the top and make three wells.  Pour your oil in one, your vinegar in one and your vanilla in one.

Now pour your warm water or coffee over everything and mix thoroughly with a fork or whisk.

Put your pans in the oven and set your timer for 25 minutes.

Once the cake is done remove from the oven and allow it to cool completely on a wire rack,

When your cake has cooled completely you can dust with powdered sugar or ice with a ganache or a chocolate  buttercream.  I used a chocolate butter cream.

Slice and enjoy.

NOTE:  I can’t eat chocolate but I’m thinking this might also be good with a peanut butter icing or a vanilla butter cream.  I substituted warm leftover coffee for the water because I’m told that coffee brings out the rich chocolate flavors.

Would really have to search to find a cake recipe easier than this one.  And it will be perfect during our Coronavirus Pandemic if you are short of eggs and/or milk.

 

Chocolate Mayonnaise Sheet Cake

A year ago on April 19th I lost a very special friend, Debra, to cancer.  There was a celebration of life for family and friends  followed by a luncheon.  I made the chocolate mayonnaise sheet cake she loved and decorated it with the monkeys I had bought to use on her birthday cake.  She loved all animals but monkeys were a favorite of hers and always made her smile.  Whenever I saw cute monkey memes I would share them with her and I once gifted her a hideous pink sock monkey that I made.  She adored it.  My first and last attempt at sock monkeys.  Debbie had the gift of gab.  She loved to come down and sit and visit and have a cup of tea or a cup of coffee with a little rum chata in it.  And she had a sweet tooth.  She loved chocolate.  So if there was a cake or cookies or brownies she was a happy girl.  And if there were no baked goods, there was always a dish full of chocolate candy and that’s where she’d head.  I’ll always think of her when I make this cake.

Ingredients:

1 1/2 cups hot, strong coffee

1 cup cocoa

3 cups AP flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 1/2 cups sugar

4 large eggs

1 cup mayonnaise

2 tsp vanilla

Preheat your oven to 350.

Whisk together the hot coffee and cocoa and let stand for 20 minutes.

In a separate bowl, whisk together the flour, soda, baking powder and salt.

In a large bowl combine the sugar and eggs.  Beat on medium speed until light and fluffy, about 4 minutes.  Beat in the mayonnaise and vanilla.

Alternate flour mixture and coffee/cocoa mixture beating after each addition and beginning and ending with flour.

Pour the batter into a lightly greased and floured sheet pan.  Bake for 22-25 minutes.  Allow the cake to cool completely before icing.

To make this cake easier to serve to a crowd I cut the cake, used cupcake lines to separate individual pieces, and then iced each piece.  I made a peanut butter icing but you can use any flavor icing you like.

This post is for you my beautiful friend.  I miss talking to you and enjoying a cup of coffee or tea with you at my kitchen island.  I hope there is a lot of chocolate in heaven.  And monkeys.  A lot of monkeys.

Double Chocolate Cake

When I’m scrolling through Facebook I see a lot of people posting recipes with pictures that look mouth watering.  So I ask, “have you made that?”  The most frequent response I get is, “no, but I’d like to.”  And then I’m a little leery.  What if someone accidentally left out a key ingredient?   We’ve all seen those pictures of Pinterest fails…recipes or projects that look easy and amazing and when someone attempts to replicate them they bear little resemblance to the original picture.  We had special friends coming for the weekend and a belated birthday to celebrate so when I saw this picture and recipe for a chocolate cake (that the person who posted had not yet made) I decided to give it a try anyway.  I can’t eat chocolate but everyone LOVED the cake and the icing so my efforts were worth the risk.  And I’ll make it again.  The other good thing about this particular recipe is that it made an 8”x8” cake which was the perfect size.

Ingredients:

1 cup AP flour

1 cup sugar

1/2 cup cocoa powder

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup whole milk

1/4 cup vegetable oil

1 tsp vanilla

1/2 cup boiling coffee

Preheat the oven to 325.

Whisk together the dry ingredients.

Add the egg, milk, oil and vanilla.  Beat on medium speed for 2 minute.

Gently stir in the boiling coffee.  The batter will be thin.  Pour into an 8”x8” pan that has been greased and floured.  Bake for 35 minutes.  Cool completely on a wire rack.

Icing:

1 cup chocolate chips (I used dark chocolate)

1/2 cup sour cream

1 tsp vanilla

This was the intriguing part.  To me.  I’ve never made an icing like this!  Melt the chips in the microwave, stirring every 30 seconds until melted.  Once the chips are melted stir in the sour cream and vanilla.  Give it a good hard stir for a creamy consistency.

Viola!  You have icing that sets up beautifully.  Almost the consistency of fudge.  I inverted the cake and put it on a plate to ice but you could do it right in the pan.

I garnished the cake with fresh raspberries.  Slice and enjoy!

NOTE:  The cake is super moist.  I put it in the freezer for awhile prior to icing it…it is much easier to frost.  The recipe called for boiling water (or coffee) and I chose to use coffee.

I’m not sure whether this recipe would work doubled and baked in a 9×13 pan or as two layers.  Some recipes work that way, others don’t.