Wacky Chocolate Cake Recipe

Why is this chocolate cake called a "wacky cake"? Probably because of the ingredients. The batter doesn't have any eggs, butter, or milk, and some people probably thought that's wacky for a cake recipe.

Wacky cakes were initially made during the Great Depression since butter, milk, and eggs were scarce because they were either rationed or too expensive.

This is a great chocolate cake for convenience since the ingredients are usually pantry staples. It's also a good recipe for anyone that prefers dairy-free recipes or is on a vegan diet. It's also a good cake recipe for anyone who has an egg allergy.

• 3 cups flour
• 2 cups sugar
• 3/4 cups cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• 2 tablespoons white vinegar
• 1 cup vegetable oil
• 2 cups water

1. Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray.
2. In a large mixing bowl, combine all the dry ingredients: flour, sugar, cocoa, baking soda, and salt. Mix well by hand with a spoon or whisk until thoroughly combined.
3. Add the wet ingredients to the bowl: vinegar, vanilla, oil, and water. Mix by hand or with mixer on low speed until everything is well combined, but don't over-mix.
4. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Try not to overbake; the lure of this cake is how moist it is!
5. Let cake cool, sprinkle top with confectioner's sugar, serve, and enjoy!