When I was younger I used to love looking through my mom’s old stuff from growing up. Her little white gloves that she wore to a dance, pictures from growing up, an old thimble, and a book of recipes, poems and letters from college. I loved it. I still love digging through the cedar chest and smelling that rich aroma and getting a feel for her life. I don’t know why but a recipe always stuck out to me, wacky chocolate cake.
I don’t know why, maybe just the name, “wacky” stood out to me as a little girl, but because I’ve never eaten much cake (bring on the cookies) I didn’t take the time to make it and enjoy it. The older I’m getting the more cake is making an appearance in my life and when I asked my mom for the recipe I got even more excited that this cake is great if you have dairy allergies or are vegan AND it’s all made in one bowl! BOOYAH!
Ok, I will say though, I think the cake sticks a little because it’s all stirred in the baking dish, but you can stir it in one mixing bowl if you prefer and then quickly dump it in. I like it best served warmed with chocolate frosting, but then again I also wear socks during the summer so I tend to like all things warm. It’s up to you!
What Can You Substitute for Eggs in Cake?
1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg.
Both white distilled vinegar and apple cider vinegar can be used.
You can substitute 1/4 cup of unsweetened applesauce in place of one egg.
Mashed Bananas, yogurt and silken tofu can also replace eggs in cakes.
Can You Use a Chocolate Cake Mix to Make Brownies?
Add 2 eggs and 1/3 cup vegetable oil to a chocolate cake mix.
Mix on low until combined.
The batter will be very thick.
One cake mix will make 2 9×9 pans of brownies.
Can You Freeze Chocolate Cake?
To freeze cake, cool completely.
Wrap in plastic wrap and freeze for 4-6 months.
Wacky Chocolate Cake
- 1 1/2 Cups Flour, sifted
- 1 Cup Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Tablespoons Cocoa Powder
- 1 Teaspoon Vinegar
- 1 Teaspoon Vanilla
- 5 Tablespoons Canola Oil
- 1 Cup Water
- 1/2 Cup Unsalted Butter, softened
- 1/2 Teaspoon Vanilla
- 1/3 Cup Heavy Cream, plus more if needed
- Pinch of salt
- 3 Tablespoons Cocoa Powder
- 3 Cups Powdered Sugar
- Preheat the oven to 350 degrees.
- Grease an 8x8" baking pan.
- Add the flour, sugar, soda, salt and cocoa powder and whisk well.
- Make three holes in the dry ingredients and in one add vinegar, another add vanilla and the last the oil.
- Pour the water over the top and quickly stir to combine.
- Bake for 30-35 minutes and remove from the oven.
- Allow to cool for 15-20 minutes and frost while still barely warm.
For the frosting
- In a large bowl, with an electric mixer, mix the butter, vanilla, and cream until smooth.
- Add the salt, cocoa powder and powdered sugar and mix again, adding a little heavy cream if needed.
Amount Per Serving:Calories: 517 Saturated Fat: 0g Cholesterol: 39.2mg Sodium: 0mg Carbohydrates: 80.5g Fiber: 1.9g Sugar: 61.8g Protein: 3.1g