Wacky Chocolate Cake

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

Yield: 9 pieces

Wacky Chocolate Cake

Total Time: 37 mins

Prep Time: 2 mins

Cook Time: 35 mins

Print Recipe

Ingredients:

• 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

For Frosting

• 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

Directions:

1. Preheat the oven to 350 degrees.
2. Grease an 8×8″ baking pan.
3. Add the flour, sugar, soda, salt and cocoa powder and whisk well.
4. Make three holes in the dry ingredients and in one add vinegar, another add vanilla and the last the oil.
5. Pour the water over the top and quickly stir to combine.
6. Bake for 30-35 minutes and remove from the oven.
7. Allow to cool for 15-20 minutes and frost while still barely warm.

For the frosting

1. In a large bowl, with an electric mixer, mix the butter, vanilla, and cream until smooth.
2. Add the salt, cocoa powder and powdered sugar and mix again, adding a little heavy cream if needed.

Nutrition Information

Yield: 9 pieces, Serving Size: 1

• Amount Per Serving:
• Calories: 517 Calories
• Total Fat: 22g
• Cholesterol: 39.2mg
• Carbohydrates: 80.5g
• Fiber: 1.9g
• Sugar: 61.8g
• Protein: 3.1g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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