the gingered whisk

Chocolate Wacky Cake Recipe

This Wacky Cake recipe is a moist chocolate cake that dates back to World War 2. This chocolate cake is one that you need to keep in your back pocket because its so simple!

- The Gingered Whisk

cocoa

Main Ingredient

Chocolate Wacky Cake: – 1 1/2 cups all purpose flour – 1 cup granulated sugar – 1/4 cup unsweetened cocoa powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/3 cup vegetable oil – 1 Tablespoon white vinegar – 1 teaspoon vanilla – 1 cup hot coffee or hot water

Ingredients

Blackberry Frosting: – 1/2 cup fresh blackberries – 1 teaspoon lemon juice – 1/2 teaspoon vanilla extract – 2 cups powdered sugar – Sprinkles for decoration

Ingredients

Chocolate Wacky Cake with Blackberry Frosting

Yield

9 Servings

Prep Time

10 Minutes

Total Time

40 Minutes

Arrow

1. Preheat oven to 350F.

Instructions:

2. In an uncreased loaf pan, sift together the flour, sugar, cocoa powder, baking soda and salt.

Instructions:

3. Create 3 wells or dents in the dry ingredients. Add the vegetable oil in one dent, the white vinegar in a second dent and the vanilla in the third dent.

Instructions:

4. Pour the hot coffee or hot water over the ingredients in the pan and stir to combine.

Instructions:

5. Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.

Instructions:

6. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

Instructions:

1. Pulse the blackberries in a blender until pureed.

Blackberry Icing:

2. Pour the pureed blackberries in a bowl.

Blackberry Icing:

3. Stir in the lemon juice and vanilla.

Blackberry Icing:

4. Stir in the powdered sugar.

Blackberry Icing:

5. Frost the completely cooled cake and decorate with sprinkles.

Blackberry Icing:

Enjoy!

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