|
|
|
|
|
|
|
|
|
 Posted: Thu Jan 31, 2008 3:11 pm
Moist Chocolate Cake
Prep: 10 min. Bake: 30 Min. + Cooling
This cake is so moist it doesn't need frosting. Simply sprinkle confectioners' sugar over the top.
1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Confectioners' sugar
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another, and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin).
Pour into a greased 8-in. square baking dish. Bake at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack, Dust with confectioners' sugar.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu Jan 31, 2008 3:25 pm
Note:
Here are some pointers and suggestions. Mix the dry ingredients before adding the liquids, YOU ARE ADDING VINEGAR TO BAKING SODA!!!! If you mix the dry ingredients this has no affect. Also temperatures are in Fahrenheit and * means degrees.
Pans:
If you don't have an 8-in. square baking dish you can use either a 9-in. round or an 8-in. round. I prefer the 9-in. If you do a round cake it is also fun to do a design with your sugar.
Dusting with confectioners' sugar:
Place confectioners' sugar in a small metal sieve or sifter; shake or sift over the top of the baked and cooled cake. To make a pattern, lay a doily over the cake; sift an even layer of sugar over all. Lift the the doily straight up, leaving the pattern on the cake.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu Jan 31, 2008 3:58 pm
|
|
|
|
|
|
|
|
|
|
Posted: Thu Jan 31, 2008 8:42 pm
I believe this cake is also called "Wacky Cake". Apparently it was very popular during WWII because it was moist, tasty, and most importantly, didn't call for eggs. Wiki Article
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Feb 01, 2008 8:47 am
I don't honestly know... I got it out of a cook book but it is one of my favorites to make. If you want to know the origin truly you'll have to ask Beulah Sak from Fairport, New York. Or get onto The Taste of Home website and search through dozens of Moist Chocolate Cake recipes. This one is not easy to find. Or go to your local Costco and pick up The Taste of Home Baking Book in the books section. That is about all I can do for ya. (P.S. the book is blue)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Feb 01, 2008 4:30 pm
Actually, I have had this cake all the time. It's my fathers favorite cake. It's a very popular cake around here and it's called Wacky Cake. It's like the same recipe so I'm going to say that it is. ^_^
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
