Sunday afternoon I was craving something chocolate. I decided I wanted chocolate cake but I didn’t feel like making a layer cake and I certainly didn’t want a large chocolate cake sitting in my fridge all week calling my name. I worked too hard over the holidays to not gain weight and I wasn’t going to blow it by being tempted by my very favorite dessert!
I pulled out my mother’s recipe for Wacky Cake. It is a recipe she learned in her Home Ec Class back in the day. The recipe calls for using an 8″ round pan but I usually make it in a 9 x 9 pan. It doesn’t call for eggs so it is a great dessert to make for anyone with an egg allergy.
1 1/2 Cup Flour
1 Cup Sugar
1 tsp. Baking Soda
1/4 Cup Cocoa Powder
1 tsp. Vanilla
1 tsp. White Vinegar
6 T Butter, Melted
1 Cup Water
Preheat oven to 350 degrees. Us an ungreased 8″ cake pan. In the pan, sift and mix together flour, sugar, soda, and cocoa. Make 3 wells in the flour mixture. Put the vanilla in one, the vinegar in the second, and the butter in the third. Pour water over all and mix with a fork until ingredients are entirely moist. Bake 30 minutes or until done.
One of the nicest things about this recipe is that you only use one pan, easy clean up! I am not a fan of icing so I topped our cake with a chocolate ganache. Chocolate ganache is equal parts heavy cream and chocolate. For this cake I heated up one cup of heavy cream in a sauce pan, when you start seeing bubbles on the side of the cream, take it off the heat and add one cup of chocolate, cut into small pieces. Let it sit off the heat, undisturbed for 5 minutes then stir to combine. Let the ganache cool until to room temperature then pour it over the cake.
I had a piece and the hubby had TWO pieces! Nice ending to a really wonderful meal.