Wacky cake explained

15 years ago

By Wikipedia the free encyclopedia:

Wacky cake is a spongy, cocoa-based cake. It is unique in that unlike most pastries and desserts, no eggs or milk are used to make the cake batter.

It is commonly believed Wacky Cake may have been created as the result of rationing during World War II, when milk and eggs were scarce. Active ingredients in wacky cake include flour, sugar, cocoa powder, baking soda, vegetable oil, white vinegar and vanilla extract.[1] Some recipes add brewed coffee as an additional ingredient. The cake may be topped with icing or confectioner's sugar, or even served plain.

It is not known for a fact where Wacky Cake first originated, or who created it. However, it has been said that the recipe was first created by Beatrice Fe O'Hearn, who has passed it down through her family and friends since the late 1930s. The cake is considered a popular delicacy at bake sales in numerous rural regions of the United States.

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Comments (10)

glenda_al
Original Author
15 years ago
Anyone ever make the War Cake?
jae_tn2
15 years ago
i've been making it since 1970 and put on a fudge frosting that is to die for!
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I've been playing around with a white cake version of this for cupcakes. It's bake sale season around here and cupcakes are always a big seller. The problem I kept running into was texture. My 15 yr old said it tasted like cornbread, meaning a coarse texture. I ended up using cake flour and superfine sugar and that seemed to do the trick. The original recipe calls for all purpose flour so I got out my scale and weighed an equal amount of cake flour (125g/cup). I'm not sure on the substitution ratio in cups of cake flour for all- purpose. I also added in about 1/3 c of sprinkles to make them funfetti:) This is my version of the recipe Vegan Cupcakes from allrecipes. This is definitely not vegan anymore. 2c all purpose flour (I used 250g cake flour) 1 1/2 c buttermilk 1 c superfine sugar 2 t baking powder 1/2 t baking soda 1/2 t salt 1/2 c oil 1/2 t vanilla 1/2 t almond extract Preheat oven to 350�. Line 18 muffin cups with liners. In large bowl whisk together flour, sugar, baking powder, soda and salt. In separate bowl whisk together buttermilk, oil, and extracts. Pour into the dry ingredients and mix just until blended. Spoon into muffin cups and bake 15-20 minutes.
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I don't know about adding zucchini - I guess you could try it. Or how about some finely grated carrots? I think I'd be more inclined to cut back a bit on the flour and add some Almond meal or Almond flour (finely ground almonds) - a nice healthy fat. I usually just dust it with powdered sugar. I've used some Vegan frostings that I don't care for - but the Vegan side of the house seems to really like. I think I used this one: Vegan Chocolate Frosting Ingredients: 1 cup Vegan Margarine, room temperature recommended (I used Earth Balance) 4 cups Powdered Sugar 2 tbsp. Vanilla 4 tbsp. Soy or Almond Milk 1/2 cup Cocoa Powder (Or More) dash Of Salt Directions: Blend margarine in processor until mushy, and then add vegan powdered sugar, salt, vanilla, chocolate and soy milk. You can add in more soy/almond milk to make it a bit smoother but not too much. Spread on cake and enjoy Good luck! Bonnie
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Think I'm gonna try this one! 3 TBS all-purpose flour 2 tsp cocoa 1/8 tsp baking soda 1/8 tsp salt 2 TBS sugar 2 tsp veg. oil 2 TBS water 1/4 tsp vanilla latte mug frosting In a small bowl, sift first 4 ingredients together. Then add last 4 ingredients and mix well. Spray the inside of mug with cooking spray; add cake batter. Put in microwave for 2 minutes. Top with frosting, a homemade chocolate glaze, or chocolate syrup.
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francy13
15 years ago
Hi Glenda
The War Cake is called "Butterless, eggless, milkless cake:
This is a spice type cake. It is from the depression era or war time rationing."

Original Recipe was baked in a cast iron skillet.

Ingredients

1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch skillet
2.In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
3.Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
4.Bake at 350 degrees F (175 degrees C) for 20 minutes.

Enjoy!
francy
glenda_al
Original Author
15 years ago
What would we do without our cast iron skillets!

Makes for great fixings!

You name it, I have it, with cast iron cookware.

Makes the bestest cornbread.
User
15 years ago
When you use a cast iron skillet instead of a baking pan, does the bottom cook better without burning? I've never tried this. And the cornbread in the skillet - is that baked also?
User
15 years ago
I used to make Whacky Cake all the time when I was a teenager. It never dawned on me that it's an excellent cake for vegans until just now.
paula_pa
15 years ago
It's also good for people with egg and/or dairy allergies.
Sally Brownlee
15 years ago
This thread was a nice reminder of an elderly lady that lived next to me when I first moved away from home.
I was about 20 years old and I would help her with outdoor chores and some odds and ends when she needed a hand. She would make the raisin cake recipe above and serve with ice cream (She LOVED ice cream) and often would tell me "war time stories".
I lost touch with her after I moved away. I am sure she has since passed...thanks for the memories.
Tigerlil
15 years ago
Peg-I have never had a problem with anything burning when baking in a cast iron skillet.With cornbread the sides and bottom are nice and brown and crispy.As long as you bake at the right temperature they are great for just about anything.
I have used cast iron for years but recently had to quit because most of them are just too heavy for me to handle.I do have one here that I use often but DS has to lift it for me if I bake in it.I have iron skillets that I started housekeeping with 50 years ago,plus some that belonged to DH's grandmother and dad that are over 100 years old.They have been well used and still look like new.
glenda_al
Original Author
15 years ago
Cornbread is baked in the oven in the cast iron skillet.

My cast iron dutch oven makes the best roasts.

Wacky cake explained

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glenda_al
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jae_tn2

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Wacky cake explained

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glenda_alOriginal Author

jae_tn2

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