Post by Chuckie on Jan 1, 2021 13:14:13 GMT -5
Was perusing recipes via MSN or Yahoo news site during quarantine, and came across this interesting recipe. Was made popular during the Great Depression and WWII, when items were too expensive or rationed, and you had to do without. I cooked ours maybe FIFTEEN minutes longer, and it STILL wasn't done!! I needed to get things done, so said screw it, it'll be alright, and took it out, set on cooling rack, and did my other things. When I got BACK, it had fallen--a MAJOR understatement!!--as I obviously had STILL not left it in long enough!! Oh well, it TASTES great, has like a molten center due to me not cooking it long enough, and lesson learned. The outside edges were looking like they were starting to burn (they WEREN'T), so I panicked & pulled it. I followed the instructions on the mixing and making the wells, etc, but I think you could just put the dry ingredients in the mixer, whisking attachment until well combined, then use the paddle to add the oil & extract. Mix well again, then quickly blend in vinegar, mix in water and spatula into a glass cake pan. Again, I DID follow the instructions THIS time, dunno about NEXT, may use Kitchenaid!!! I also think I'll butter/flour the pan, help on the removal...
At any rate, a keeper recipe fer sure. Below is the link to the one I chose online, and typed out as well, lest the link dies!
www.browneyedbaker.com/wacky-cake/
Wacky Cake
Ingredients:
Cake:
1½ cups all-purpose flour
1 cup sugar
4 tbsp (rounded) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon white vinegar
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup water
Vanilla Frosting: (I skipped this. Also, sounds like an AWFUL LOT of a frosting for just frosting the TOP while still in the PAN!)
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract or vanilla bean paste
Directions:
Make the Cake: Preheat oven to 350 degrees F.
In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking soda and salt, and stir to combine with a fork.
Make three wells in the mixture and to those wells add the vinegar, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Place the pan on a wire rack to cool completely before frosting.
Happy New Year to all!!! Off to start my Kerrygold Irish Stove top Potatoes with Cheddar and put a ham in the Chambers to CWTGTO!
CHEERS!
Chuckie
At any rate, a keeper recipe fer sure. Below is the link to the one I chose online, and typed out as well, lest the link dies!
www.browneyedbaker.com/wacky-cake/
Wacky Cake
Ingredients:
Cake:
1½ cups all-purpose flour
1 cup sugar
4 tbsp (rounded) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon white vinegar
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup water
Vanilla Frosting: (I skipped this. Also, sounds like an AWFUL LOT of a frosting for just frosting the TOP while still in the PAN!)
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract or vanilla bean paste
Directions:
Make the Cake: Preheat oven to 350 degrees F.
In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking soda and salt, and stir to combine with a fork.
Make three wells in the mixture and to those wells add the vinegar, vanilla extract and vegetable oil. Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.
Bake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Place the pan on a wire rack to cool completely before frosting.
Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
Using a spatula, spread the vanilla frosting evenly over the top of the cake. The cake can be stored, covered with plastic wrap, at room temperature, for up to 4 days. (sounds like it'd make TOO MUCH frosting for THIS cake!!)Here's a pic of it's fallen self, but MAN, is it a good, MOIST cake!! Hard to believe w/no eggs or milk!!
Happy New Year to all!!! Off to start my Kerrygold Irish Stove top Potatoes with Cheddar and put a ham in the Chambers to CWTGTO!
CHEERS!
Chuckie