Monday, January 17, 2011

Chocolate Wacky Cake

Our favorite chocolate cake is Wacky Cake. It is moist and rich and delicious. This recipe is from my friend Jen, who learned it from her mom, Jackie. Jen just started a blog which you can check out here. My favorite thing about wacky cake is that it does not contain eggs, which is great for us since Jack has an egg allergy. This recipe makes one 9 by 13 pan or 24 cupcakes. Jen also shared with me her favorite chocolate frosting recipe and it seriously brings this wacky cake up a notch, it is soooo good.
Wacky Cake

3 cups all purpose flour
2 cups sugar
1/2 cup good quality unsweetened cocoa powder (I use Hershey's or KAF)
1 tsp salt
2 tsp baking soda
2 Tbsp white vinegar
2 tsp pure vanilla extract
2/3 cup vegetable oil
2 cups water

Sift together flour, sugar, cocoa powder, salt and baking soda in a large bowl. Add vinegar, vanilla, oil and water and mix thoroughly with a whisk or electric mixer until there are no more lumps. Pour batter into an ungreased 9 by 13 pan. Bake at 350 degrees for about 35 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting. If you are making cupcakes, decrease cooking time to 18 minutes.
The BEST Chocolate Frosting

2 3/4 cup confectionery sugar
6 Tbsp cocoa powder
6 Tbsp unsalted butter, softened
5 Tbsp evaporated milk
1 tsp pure vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Jen's notes: When you are beating this it needs to look like and be the consistency of a store-bought frosting (medium to light brown in color and a fluffy texture.) If you don't get the results with the recipe as-is, you can always add a little more sugar (if it's a bit too soft) OR add a bit more milk (if it's too dark in color and/or too stiff). This frosting will set on top, so if you are going to add sprinkles or anything that you want to stick to the frosting, then I would add it immediately.

Recipe source: allrecipes.com

Thanks Jen for an awesome cake AND frosting recipe. We make this every time we have a birthday and it is always a hit!

Disclaimer: Adam and I are not big "frosting" people, so I tend to use less frosting than most people. I want you to know though, that YOU can feel free to slather this frosting on your wacky cake and use way more than I did...or if you are really so inclined you can even eat it with a spoon out of the bowl. I won't tell.

2 comments:

  1. LOVE Wacky Cake. It was something we always had at my friend's house for birthdays, and I thought THEY were the ones who invented the name! :-)

    Love your blog!

    ReplyDelete

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