By LainieBug on March 06, 2000
Photo by mtnmel
Photo by mtnmel
Serving Size: 1 (80 g)
Servings Per Recipe: 9
"This is by far the best homemade chocolate cake. We have used this recipe in my family for years. The best topping that we have for the cake is homemade applesauce. Wonderful comfort food!"
"I don't know the history of this recipe, but it has been around since I was a child, and continues to be a family favorite. It has a rich chocolate flavor and an unusual heavy, moist texture. For best flavor use real vanilla, not imitation. The best topping I've found is cool whip; but a thin layer of home-made chocolate peanut-butter cream frosting is also very good on this cake. It can be tricky to tell when Wacky cake is done; the best method is to insert a toothpick in the middle, which will come out clean when done. If overdone, the cake edges will be dry. This cake is very quick and easy to prepare, less than 10 minutes. I always double the recipe and bake in a 9X13 pan."
"I was craving brownies but had some almond milk I wanted to use up, so I decided on cake instead. I've been meaning to try this recipe for a long time. I'm so glad I finally did. It came out wonderfully. I used 5 tb of cocoa instead of 3 and almond milk instead of water. I screwed up and used baking powder instead of baking soda, but it still rose. I skipped icing or powdered sugar and just served it with ice cream. I will definitely make this again."
"I have been baking this cake for many years and have never had a failure. Any type of oil, shortening, butter, margarine, or even bacon drippings work in this forgiving recipe. Double the ingredients and bake in 2 round 9" cale pans for a 2-layer cake."
"I have this same recipe and make this cake all the time. It's a family favorite. Notice the recipe doesn't contain eggs or milk? This recipe was used a lot during the depression era do to the lack of ingredients available and the lack of income for most families. I top this with a homemade white icing or even just some strawberries and a little chocolate syrup, DELICIOUS!!"
"This cake saved the day! Had a birthday party at the last minute and whipped this together in no time. I made it in a round springform, popped it open while warm, grated chocolate over it so it melted, then topped with some sprinkles. It was done in about 25 minutes, so watch closely as it's nearing its time."
"What a blast from the past! My Mother-in-law kept talking about a cake her grandmother and mother used to make called a Wacky Cake. She even described the three wells and how it went together. Well, food.com to the rescue! I made this cake for her and I swear, she had tears in her eyes. I just love being able to re-create old family favorites for my loved ones! Thanks, LainieBug!"
"I cant believe how easy it was to make this! I upped the cocoa to 5tbsp and added half cup of cold coffee and half cup plain cold water to make it more chocolatey and topped with choc chips. Made a nice, light cake, very crumbly and slightly bitter though. I was too lazy to frost it, but probably should've since the cake was less sweet and too airy to eat by itself. Will definitely make it again with more sugar or frosting!
Update: had the cake again the day after making it and it was amazingly soft and moist, less crumbly and seemed sweeter. thanks for this amazing recipe!"
"So simple and so delicious!! Thanks!"
"I make wacky cake all the time for relatives who are REALLY lactose intolerant. For icing I use tofu cream cheese with confectioner sugar and a little cocoa for flavour and colour. But the best part of wacky cake is that it is SO good: a moist, chocolate cake that everyone loves."
"This brought back memories. I used to make this cake all the time when the kids were little. I'd totally forgotten about it. I love the ease of this and the fact it doesn't need eggs. Thanks for sharing. Made for PAC Fall 2011."
"Awesome recipe, thanks"
"Love this recipe! Made it with Top Secret Peanut Butter Frosting (#87058) and it was exactly what I'd been craving for a couple of weeks! Yummy recipe, always have these ingredients on hand. (I did add some mini-choc chips into the batter before baking. Perfect size cake~thank you for sharing!"
"I made this recipe a zillion years ago and completely forgot about it. This time I used Penzey's hi-fat cocoa. I also used 1/2 sugar-1/2 Splenda. Anyway, it's absolutely amazing how easy and fast this cake is to mix up, it takes no time at all, and comes out perfect. 20 minutes baking time is all mine needed."
"Absolutely the go-to chocolate cake, vegan or not. It's light, airy and so simple to make. I really like this one bowl method. As others did, I also added 4 tbsp of cocoa powder. Planning to make this again soon for a birthday cake."
"Wonderful cake, nice and moist and chocolatey!! I love that it only makes a 8 X 8 cake, as my family of 3 never finishes a 13 X 9 inch cake. I made a buttercream frosting and did use a 1/4 cup of cocoa and then used 1/2 cup water and 1/2 cup of coffee, otherwise made as written. I know we won't have any problem devouring this cake. Thanks for sharing the recipe. Made for you win in Healthy Choices Tag special."
"Simple and tasty. The flavor of the oil comes through clearly in this cake so make sure the oil you use is a very mild one like safflower oil and very fresh. I used cold coffee in place of the water to really kick up the chocolate flavor. Yum!"
"This is a really GOOD cake! I frosted it with choclate/peanut butter and it was devoured in minutes!!!"
"Great basic recipe. I go back to it again and again. Cheap, easy for anyone, non dairy, no egg... brilliant oldie!"
"I remember making this cake in grade 7 Home Ec class! I decided to try it again just for fun...and it's a really tasty chocolate cake that comes together quickly from pantry staples. Even plain, it makes a great, quick, cheap dessert!"