Chocolate Wacky Cake (WWII Cake)

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Categories: Cakes

Chocolate Wacky Cake (WWII Cake)

The best we can tell, this cake was created by some very creative and intelligent people in WWII who didn’t let rationing get in their way of a good chocolate fix. This recipe, which uses no eggs, milk, or butter and greatly reduced sugar, is also easy to make and one of the moistest, most delicious chocolate cake recipes out there. Colleen topped this version with her husband’s favorite peanut butter icing, but if like Naomi you’re allergic to peanuts Wowbutter can be subsituted (or use plain vanilla, chocolate, or another desired homemade or commercial flavor icing of choice).

 

3 cups (12 oz or 340 g) Better Batter Gluten Free Flour
6 Tbsp. cocoa
2 cup sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. white vinegar
2 tsp. pure vanilla extract
10 Tbsp. vegetable oil (5 fluid oz, or 1/2 c plus 1 tbsp)
1 cup warm water

Icing of choice (recipe below)

Preheat oven to 350 degrees F. Grease a 9×13 pan.

Place dry ingredients in the prepared pan and mix well to combine. (if preferred, you may do this, and the following steps, in a mixing bowl instead and pour finished batter into the prepared pan)

Make 3 oblong depressions in the center of the dry ingredients in the pan. Pour vinegar in one depression, vanilla in the other and vegetable oil in third larger depression. Pour water over all. Mix well until smooth with a fork or whisk.

Place pan in oven and bake on middle rack for 35 minutes or until tester/toothpick inserted into the center of the cake comes out clean when checked. Cool. Frost as desired.

 

Colleen’s Peanut Butter Icing

1/2 c butter or margarine, softened
1 c peanut butter or non peanut substitute (we recommend Wowbutter)
3 Tbsp milk or non dairy substitute
2 c powdered sugar

In a mixing bowl, whip together butter or margarine and peanut butter until smooth. Add in milk or non dairy substitute and whip until light and fluffy. Add powdered sugar, continuing to whip on low speed, 1/4 c at a time, or until thoroughly combined. Turn mixing speed to high and whip until light and fluffy. Use to ice cake. Top with chocolate chips and peanuts, if desired.

2 Comments

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  1. di232 12. Jul, 2014 at 5:32 pm #

    Is the water amount correct in this recipe?

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