Wacky Cake

October 29, 2012


I made this cake while sitting at home today waiting for Hurricane Sandy. It is one of the simplest cakes to put together since you mix it in the pan you bake it in – plus it is dairy and egg free. The cake will keep on the counter for about 3 days…just long enough to evade most power outages!

You will need:

  • 1 1/2 c flour
  • 1/4 c unsweetened cocoa powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 1 c  sugar
  • 1 t vanilla extract
  • 1 T balsamic vinegar
  • 6 T vegetable oil
  • 1 c water

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease an 8-inch square pan.
  2. Sift the flour, cocoa, baking soda, salt and cinnamon directly into the baking pan.
  3. Then mix in the sugar.
  4. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
  5. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well mixed.
  6. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

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