Wacky Cake With Frosting To Match
(appeared in The Oregonian, August 31, 2003)
What could be better than the tried-and-true Wacky Cake of your childhood and everyone else who has ever been a Brownie, Bluebird, Cub Scout or home ec student? It’s a stir and lick with your fingers, mix with a fork kind of cake that actually tastes great. If anyone wants frosting, sprinkle some milk chocolate or bittersweet chocolate chips over the warm cake and let them melt before spreading into an instant frosting.
Serves 4 to 6
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon cider or distilled vinegar
5 tablespoons vegetable oil
1 cup water
1 cup chocolate chips
Preheat the oven to 350 degrees. (If using a glass baking pan, 325 degrees.)
Sift the flour, sugar, cocoa, baking soda and salt into an 8-by-8-inch ungreased baking pan. Then, if needed, run a whisk through the dry ingredients to blend the cocoa throughout.
Make a dent with your finger in one corner and add the vanilla. Make a dent with your thumb in the opposite corner and add the vinegar. Draw a line through the middle of the pan and pour the oil along the line. Pour the water over the entire surface and stir until all the ingredients are moistened and blended.
Bake until the cake springs when lightly touched or a toothpick inserted in the middle comes out clean, about 30 minutes. Immediately pour the chips over the top in a single layer. After 5 minutes, smooth melting/melted chips with the back of a spoon. Cut into pieces after chip frosting sets. (Or, instead of the chocolate frosting, you can dust the cake with powdered sugar.)
From Dora’s fan, Sara Perry
This recipe, when supervised by an adult, is recommended for 3-year-olds and their friends.