This recipe also goes by the name of 'Wacky Cake'. Research tells us this very moist chocolate cake recipe was developed sometime in the 1940's and was quite popular due to it not having eggs, butter or milk and mixing it all in the pan. A very moist, easy-to-prepare chocolate cake that goes great with a cold glass of milk.
3 cups cake flour*
2 cups granulated sugar
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons white vinegar
3/4 cup vegetable oil
2 cups cold water
- Preheat oven to 350°F (175°C).
- Combine cake flour, sugar, cocoa, baking soda and salt in ungreased 13x9x2-inch baking pan. Make 3 holes in mixture. Into the first hole, pour the vanilla extract, into the second hole, the vinegar and into the third hole, the vegetable oil. Pour cold water over all. Mix with fork or wire whisk until well blended; do not overbeat. Mixture may contain some small lumps.
- Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar.
Makes 12 servings.
* To substitute the cake flour with all-purpose flour, subtract 2 tablespoons per 1 cup.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.