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 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.

4 Comments

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

    Is the water amount correct in this recipe?

  2. sharon 13. Aug, 2015 at 4:20 pm #

    I don’t believe the water amount is correct either.

    Using the specified 1 cup left me with a dry mass that I could not stir (I mixed mine in a bowl). I doubled the amount of water to 2 cups and it turned out like thick, brownie, mix and baked up fine.

    • Naomi
      Naomi 17. Aug, 2015 at 10:24 am #

      hmm that’s interesting – I have made this many times without any issues. I wonder: do you measure by weight or by scoop method or by spoon/level method? I’m wondering if the difference is in the measuring method or if the difference is in mixing it in a bowl instead of a pan (???) I’m curious, now, to know the difference!

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