Ozark Foodie

 

One of the first cakes I made was called a Wacky Cake. There are different names for this easy (one 8x8 pan) cake, but it seems wacky to not mix everything together in a bowl.  However, it comes out great every time, easy to make if you need a cake fix ever

 

1 ½ cups all-purpose flour

¾ cup granulated sugar

⅓ cup unsweetened cocoa

1 teaspoon baking soda

½ teaspoon kosher salt

⅓ cup canola oil

1 tablespoon distilled white vinegar

2 teaspoons vanilla extract

1 cup water (I now substitute with ½ cup cold coffee and ½ cup water)

 

Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8 pan, spreading mixture evenly. Make one large well and two small wells in mixture. Carefully pour oil into large well, vinegar into small well and vanilla into remaining small well. Pour liquid evenly over mixture, stir everything together using a fork until well combined.

 

Bake 25 or 30 minutes, until toothpick inserted in middle comes out clean.

 

Pour the following frosting recipe over cake while still warm, top with chopped pecans if desired.

 

Frosting: Cook 1/3 cup butter, ¼ cup milk, 3 Tbs. unsweetened cocoa over medium-low heat, stirring often, until mixture comes to a simmer. Remove from heat. Gradually whisk in  2-3/4 cups powdered sugar and 1 teaspoon vanilla extract until completely smooth