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For the Wacky Cake: Preheat the oven to 350 degrees. In an ungreased, 9-by-13-inch pan, sift together the flour, sugar, cocoa powder, baking soda and salt. Stir the mixture gently with a fork until combined and spread in an even layer in the baking pan. Make 1 large well in the center of the cake, and 2 small wells on either side of the large one.
The novelty of it is that it contains no butter, eggs or milk. Vinegar gives it rise, softness and a unique taste. The original Wacky Cake was not frosted. Today, this quick and easy cake is often frosted with a yummy, uncooked Chocolate Frosting… that contains butter!
Quote: “Several sources suggested that Wacky Cake was invented during the 1940s, but we couldn’t understand how it earned it’s name until we read the recipe in The Times Readers Book of Recipes, compiled by editors of Time magazine. Mrs. Donald Adam of Detroit, Michigan, had submitted this strange recipe”.
Wacky Cake is a classic egg and dairy free chocolate cake. NO mixer needed for this cake recipe, because it’s mixed right in the 9×13 pan that it’s baked in. You get a soft, chocolatey cake that you can top with any frosting you like! Preheat oven to 350°F.
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