This is a really good, moist chocolate cake! You don't need eggs to make it, so it's a good recipe to have on hand!
Wacky Cake
2 1/4 C. sifted flour
1 1/2 C. sugar
4 Tbsp. cocoa
1 1/2 tsp. soda
3/4 tsp. salt
1/2 C. melted butter or margarine
1 1/2 Tbsp. vinegar
1 tsp. vanilla
1 1/2 C. cold water
Sift the dry ingredients into a mixing bowl. Add the liquids and mix thoroughly, but do not over-mix (batter will be slightly lumpy). Pour into greased 9x13 pan. Bake at 350 degrees for about 25 minutes or until inserted toothpick comes out clean. Do not over bake!
*I usually 1 & 1/2 this recipe to make a thicker cake. I still use a 9x13 pan, but there's a little too much batter, so I bake the rest in a small bread loaf pan. Or, the 1 1/2 batch works perfectly for my 2 round cake pans.
Wacky Cake (1 1/2 Batch)
3 1/4 C. sifted flour
2 1/4 C. sugar
6 Tbsp. cocoa
2 1/4 tsp. soda
1 tsp. salt
3/4 C. melted butter
2 Tbsp. 1 tsp. vinegar
2 tsp. vanilla
2 1/4 C. cold water
Rocky Road Frosting
2 1-oz. squares unsweetened chocolate (or 2 Tbsp. melted butter/margarine & 6 Tbsp. cocoa)
2 C. miniature marshmallows
1/4 C. water
1/4 C. butter or margarine
2 C. sifted powdered sugar
1 tsp. vanilla
1/2 C. chopped walnuts (optional)
In small saucepan, combine chocolate, 1 C. marshmallows, water, & butter. Cook & stir over low heat until the chocolate & marshmallows are melted. Cool slightly. Add powdered sugar & vanilla and mix. Add more powdered sugar if needed until you reach your desired consistency. Stir in 1 C. marshmallows and nuts.
*I like to 1 & 1/2 this recipe so that there's plenty of frosting for the cake. Also, I usually need more powdered sugar than the recipe calls for.
Recipes from my mom
