My Mom’s mom made this cake during World War II. It is a common recipe of the time, and its likeness can be found throughout the continental United States.
The Magic of Vinegar and Baking Soda
Due to rationing and shortages, things like milk and eggs were not to be found. Instead, bakers utilized the reaction between baking soda and the acid in vinegar to create a fluffy, light texture. Cocoa powder was used instead of melted chocolate, and molasses sometimes replaced sugar.
A Lesson in Resilience from the Greatest Generation
Necessity is the mother of invention, they say. As always, I am fascinated by the ingenuity expressed during this time. My grandparents could do, make, and fix anything. They were the sturdiest people I know. My parents grew up under their tutelage and have shown me that it can be a blessing to be raised in economically challenging circumstances. One learns a piece of everything, can adjust to many changes, and can relate to just about anybody.
Not too sweet, springy, and having the slightest touch of caramelization when fresh out of the oven, this chocolate cake remains my all-time favorite. Frosting was also a luxury many could not afford, and cakes were often topped with a simple dusting of powdered sugar.
Wacky Cake
Equipment
- 1 Whisk or Spatula
- 1 Large Mixing Bowl
- 1 Standard 9×13-inch baking pan
- 1 Small mesh sieve (for dusting powdered sugar)
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 3 Tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cold water
- 1 Tbsp vinegar
- 5 Tbsp melted butter
- 1 tsp vanilla
Instructions
- Mix all ingredients well.
- Pour into a baking pan.
- Bake at 375 degrees for 30 minutes.
- Test with a toothpick in the center and adjust baking time as needed.
- Cool and dust with powdered sugar.
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