Wacky Cake Super Moist Chocolately Birthday Cake Recipes

CHOCOLATE WACKY CAKE

Chocolate Wacky Cake image

Rich, moist, and chocolatey, this Chocolate Wacky Cake is made with no eggs, no butter, and no milk! It's a dairy-free chocolate cake that's also known as Depression Cake, because it became popular during WWII's rationing. This easy-to-make cake has always been "the birthday cake" in my family. Topped with creamy chocolate buttercream, it's the ultimate chocolate dessert!

Provided by Brenda | A Farmgirl's Dabbles

Categories Cake

Time 45m

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 cups sugar
2 teaspoons baking soda
3/4 cup vegetable oil
2 tablespoons white vinegar
2 cups cold water
2 teaspoons pure vanilla extract

Steps:

For 9" x 13" pan: Preheat oven to 350° F.
In a 9" x 13" metal baking pan, combine dry ingredients with a fork. Then make 3 large holes in the dry ingredients.
Combine vegetable oil and vinegar in a small bowl, and divide this among the 3 holes in the dry ingredients. Then pour the water over the entire mixture. Mix with a fork. Add vanilla, and stir again to combine.
Bake for 30 to 35 minutes, or until center of cake is set and toothpick inserted in the middle comes out clean. Take care to not overbake. Remove from oven and let cool completely on a wire rack.
Frost with my favorite chocolate buttercream, if desired.
For cupcakes: Preheat oven to 350° F. Line 2 standard cupcake pans with 24 paper liners and set aside.
In a large bowl, combine dry ingredients with a fork. Then make 3 large holes in the dry ingredients.
Combine vegetable oil and vinegar, and divide this among the 3 holes in the dry ingredients. Then pour the water over the entire mixture. Mix with a fork. Add vanilla and stir again to combine. Divide batter evenly between the 24 cupcake liners.
Bake for 20 minutes, or until toothpick inserted in the middle comes out clean. Take care to not overbake. Remove pan from oven and let cool for 20 minutes before removing cupcakes to a wire rack to finish cooling.
Frost with my favorite chocolate buttercream, if desired.

Nutrition Facts : Calories 379 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 317 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

WACKY CAKE VIII

Wacky Cake VIII image

This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

Provided by Mary Knipe

Categories Desserts Cakes Chocolate Cake Recipes

Yield 10

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 35.5 g, Fat 8.7 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 243.1 mg, Sugar 20.1 g

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