Thursday, November 22, 2007

You've gotta be wacky to be this easy and delicious...

This post is an attempt to compensate for skipping out of Wednesday Dinner tonight... and a contribution to future WeDine's – a much needed one because we are sorely lacking dessert recipes! And what a dessert this is.

I have all these hazy childhood memories of making wells in flour, dropping chocolate chips one by one on top of chocolate batter, and sneaking tiny slice after tiny slice out of cake pans. This cake is so easy that a small child can make it, a small child or an exhausted twenty-seven year-old with pressing web design homework, a craving for cake, and no butter in the fridge. I decided to make this cake at 11:20 last night. It was in the oven at 11:30, and I was eating the first too-hot-to-cut slice at midnight. It's crazily easy (wackily...) and so good. Incredibly moist, not too sweet, and crusty on top soft in the centre. Mmmm mmmm mmmm.

Wacky Cake
Pre-heat the oven to 350 degrees.

Grab a cake pan. Pour the following into the pan and stir to mix thoroughly:
2 cups flour

1-2/3 cups sugar

1/2 cup unsweetened cocoa powder

1-1/2 tsp. baking soda

Pinch of salt

Make three wells in the dry ingredients – one big, one medium-sized, one small. In the big one pour
1/2 cup canola oil. In the medium one pour 1 Tbsp. plus 1 tsp. white vinegar. And in the small one pour 2 tsp. vanilla. Then, pour 1-1/3 cups lukewarm water on top of everything.

Mix it all together with a spoon. Then sprinkle chocolate chips or other yummy things on top. Bake for about 25 minutes. That's it!

See, we could even make this on a Wednesday! And then I won't have to eat it all by myself...


Laura said...

Unbelievable! I can't believe you can make a cake this way! Sounds delicious. Is 'Wacky Cake' its real name? Reminds me the tiniest bit of Heston Blumenthal recreating black forest gateau on his celebration of molecular gastronomy "In Search of Perfection." (That's quite the name too!) We'll definitely have to try wacky cake one of these Wednesdays. A wacky Wednesday?

I also really like the format of the recipe too - the bolded ingredients make it really easy to comprehend quickly.

Anonymous said...

this cake was developed because of World War II due to the shortage of eggs, milk, and butter and food rationing.