Wacky Cake - Special Recipes

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Wacky Cake / CM

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WACKY CAKE

This cake is so easy and fun to make that you'll be tempted to save on dishes by preparing it in a disposable 8 or 9-inch square pan so that you can make it more often.

There are no mixing bowls to worry about, since the cake is mixed directly in the pan.

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 tsp. baking soda
1 teaspoon vanilla
1 tablespoon white vinegar
1/3 cup vegetable, peanut or light olive oil
1 cup cold water, milk or chocolate milk

Preheat oven to 350°F.

Grease the pan well with Crisco or vegetable shortening.

Measure the flour, sugar, cocoa, salt and baking soda into the pan. Using a fork or whisk, stir all ingredients until no streaks remain and everything is well combined.

Scoop out three holes or valleys in the flour mixture. Pour the vinegar into the first hole; the vanilla into the second hole, and the oil into the third. Sometimes I add a pinch of Jamaican allspice and a few drops of rum.

Pour the water or milk over everything and stir with a fork or whisk until everything is well blended. Don't forget to stir in the corners of the pan and the edges!

Bake 35-40 minutes. Cool 5 minutes and cut into squares.

Serve while still warm with ice cream or whipped cream to top it off. Or simply brush with melted butter. A drizzle of melted chocolste can dress up this cake for unexpected guests.

As quick and simple to prepare as a mix, but much more economical and without the long list of chemical ingredients, this recipe has been a "Keeper" since the 1940's. There have been many recipe tweaks and variations over the years and you are sure to create your own version, too. Please share yours in the comment area below!

Happy Baking!

Submitted by: CM

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recipe reviews
Wacky Cake

· Sep 12 · #167662

Debbie Sorensen (Oregon) says:

This cake is also called a War Cake, because during the war people were rationed on lots of food items. So this became a favorite. I sprinkle powdered sugar over it instead of frosting for a simple topping.

· Oct 18 · #168257

Elizabeth (Pennsylvania) says:

I am so glad I found this recipe! My mom made this years ago. She called it black wacky cake. I would have never guessed I would find this!!

· Dec 31 · #170152

Sharon (Nebraska) says:

Have eaten this cake since a child and am now 70. Mom would make it and we would eat it warm with butter on it. It was the best. We made it with the water. My sister is now a vegan and it is perfect for that too. Can also be made as a vanilla cake or a lemon cake. It is the best no matter how you make it.

· Nov 25 · #174448

Doris (Florida) says:

I really loved this recipe and love adding my own extras to it!

· Dec 15 · #177214

Joe (Maine) says:

I've been making this cake for over 50 years and it's always great, has no eggs so you can lick the mixing spoon. I've used Nesquick instead of cocoa, baking powder instead of baking soda, left out the cocoa altogether for a vanilla cake and made it into cupcakes. This recipe makes a dozen.

· Sep 4 · #178829

David Lee Goodwin (Iowa) says:

I replace the water with espresso or coffee... And use special dark cocoa!

· Apr 26 · #181102

Joanie (Oregon) says:

Be sure to check the ingredient label if you wish to use chocolate milk in this recipe; all but one of the commercial brands in my area contain high fructose corn syrup (HFCS).

· Sep 14 · #182292

Dana (Oregon) says:

Quick and easy, I used a cup of leftover dark roast coffee for the liquid. Yummy!

· Oct 19 · #182548

Wanda (Illinois) says:

I love this recipe!! Thank you for submitting it!!

· Dec 15 · #183286

Patti C. (Virginia) says:

This was called Victory Cake (WWII), Poor Mans Cake, Wacky Cake, Crazy Cake and Eggless Cake and now I've even noticed it called Vegan Cake. Whatever people want to name it... it's a winner and was my favorite as a child. :)

· Jul 22 · #185197

Cynthia (Oregon) says:

I have been making this cake for 30 plus years got the recipe from my friend Kay Hoopes. I made it for my daughters birthday and did it like a poke cake with Haupia (Coconut Pudding) on top and let that cool and put a layer of Guava over that... to die for... AND its all vegan!

· Aug 25 · #185475

Daisy (California) replies:

How deliciously creative, Cynthia!! What an awesome tweak to this wonderful old recipe. Definitely planning on giving your heavenly Hawaiian version a try :)

· Dec 29 · #186822

Stephanie (United States) says:

My 'secret' ingredient: Buttermilk! It makes it light and moist. I also add a high quality chocolate chip on top of the batter after it is mixed. It's so delicious and moist!

· May 11 · #187873

Debbie (Missouri) says:

In the 60's my mom made this all the time. There was 3 of us kids. We'd sit around the table with forks in hand waiting for it to come out of the oven. We'd eat the whole pan with butter covering every inch of cake! I made it for my kids. I don't make it anymore it's just the 2 of us. Thanks for these wonderful memories.

· Mar 11 · #189757

Ann Marie (New Jersey) says:

Have been making this for years, and is in all the local cookbooks I collect. I use water, not milk. Sometimes cold coffee. This is my husband's favorite cake because it is really moist.

· May 11 · #189998

Stephanie (North Carolina) says:

I love this recipe! It freezes well, too. I melt butter and use it instead of vegetable oil. I use buttermilk instead of water, (I love 💕️ dairy) and I add chocolate chips. I add them at the end, because I sometimes forget, but adding them at the beginning with the flour is probably better.

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