Wacky Cake & Chocolate Frosting

I love this recipe for so many reasons - it's so easy, I usually have everything in my pantry, it's ooey-gooey goodness, and did I mention it's easy?!  Another added bonus it this is egg-free for those with allergies.  I've included my favorite frosting recipe for with this, but you could easily use pretty much any kind of frosting your heart desires!


Wacky Cake

3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Tbsp Vinegar
2 Tsp Vanilla
2/3 Cups Oil
2 Cups Cold Water

Mix flour, sugar, cocoa, baking soda, and salt together well. Make three "wells" in the dry ingredients - add vinegar, vanilla, and oil into each well. Pour cold water over everything and mix well. Pour into 9x13 greased and floured pan. Bake at 350 degrees for 30-35 minutes.

I usually always heat my ingredients on the stove. Also, depending if I want the smooth (ganache-like) frosting shown in the picture above or a fluffy chocolate frosting changes how I complete the recipe. To make the glossy, thinner frosting above - once butter, cocoa, and buttermilk are heated whisk in (sifted) powder sugar, vanilla, and salt until smooth - pour onto hot cake. If I want the fluffier stuff (which is just as delish) I mix everything in my mixer with the whisk attachment until really smooth and fluffy!

Chocolate Frosting

1/2 Cup Butter
1/4 Cup Cocoa
6 Tbsp Buttermilk (I've used heavy cream with no problems)
2 1/2 Cups Powdered Sugar
1 Tsp Vanilla
1 Tiny Pinch Salt
(optional) 3/4 Cup Chopped Walnuts

Put butter, cocoa, and buttermilk in bowl - heat in microwave until boiling. Pour hot mixture in mixing bowl; add powdered sugar, vanilla, and salt - beat until smooth. Pour over hot cake (right after removing from oven). If using nuts sprinkle over frosting immediately.

1 comment:

  1. Your's always looks and tastes so good. Mine always looks enemic and heavy like a brick. Good baking Molly!