Wacky Cake - Michelle Lyman

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Wacky Cake

A wonderful, easy, moist, eggless chocolate cake recipe that my mother acquired from a dear friend of hers. The vinegar reacts with the soda, so there is no vinegary taste leftover as long as you use the right amounts of vinegar and baking soda. Fabulous with a rich, fudgy frosting, such as a chocolate buttercream frosting. Time doesn't include cooling time, so be sure to allow a couple-few hours to cool before frosting. Note: Mom will usually bake this in a Pyrex glass pan, and then frost and serve it right in the pan. If you are planning to remove it from the pan before frosting and/or serving it, it may work better to lightly grease the pan and dust it with cocoa before you pour the batter in

Ingredients
    1. 3 cups all-purpose flour
    2. 2 cups sugar
    3. 1/3 cup cocoa ( I like Hershey's baking cocoa)
    4. 2 teaspoons baking soda
    5. 1 teaspoon salt
    6. 2 tablespoons white distilled vinegar
    7. 1/2 cup canola oil
    8. 2 cups water
    9. 1 tablespoon vanilla

Directions

  1. Preheat oven to 350* F.
  2. Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
  3. Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.
Chocolate Buttercream Frosting
 
Recipe Type: Dessert
Author: Savory Sweet Life
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Serves: 3 cups
A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
Ingredients
  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. Mix with chopped walnuts and spread in thick mounds on cooled cake.  Serve with vanilla ice cream.

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