Wacky Cake Recipes (7 altogether)

13 years ago

The other post about the merits of boxed cakes mixes versus "from scratch" cakes reminded me of an article I cut out years ago from a magazine. It had recipes for seven of the "Wacky Cakes" -- ingredients mixed up right in the pan, using vinegar & baking soda as leavening, and usually including a bit of cornstarch.

I figured I should share the recipes. I know I've made the mocha & Mexican chocolate cake before. It's been so many years since I made cakes of any kind that I can't remember if I tried any of the other recipes.

When I taught junior high students, I always used one of the chocolate flavored cake recipes as a baking experience. It was really a lot of fun for the kids. I think it would be fun with children of any age.

Anyhow, have fun,

Sue

P.S. I OCRd the original, much stained magazine page. I think I caught all the weird symbols. But you never know...

Wacky Cakes Recipes

CARROT CAKE

1-1/2 cups flour

1-1/4 cups sugar

1-1/2 teaspoons each baking soda and cinnamon

1/4 teaspoon salt

2 jars (4-1/2 ounces each) strained carrots

2/3 cup oil

2 eggs, slightly beaten

1/2 teaspoon vanilla

1 can (8 ounces) crushed pineapple, drained

2/3 cup coconut

1/2 cup chopped walnuts

Cream-Cheese Frosting (recipe follows)

In 9-inch square pan with fork, mix well flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix briskly with fork until thoroughly blended. Stir in pineapple, coconut and walnuts. Bake in preheated 350 oven 40 to 45 minutes or until pick inserted in center comes out clean and. cake pulls away from sides of pan. Place the pan on a rack to cool. Spread with frosting. Makes 9 servings.

CREAM-CHEESE FROSTING

1 package (3 ounces) cream cheese, softened

1/4 cup butter or margarine, softened

1/2 teaspoon vanilla

2 cups confectioners sugar

With wooden spoon, cream cheese, butter and vani1la until well blended. Add sugar; beat until smooth.

-----------------------------

MOCHA CAKE

1-1/4 cups flour

1 cup packed brown sugar

1/4 cup cornstarch

3 tablespoons cocoa

1 teaspoon each baking soda and instant coffee powder

1/2 teaspoon salt

1/3 cup oil

1 tablespoon vinegar

1/2 teaspoon vanilla

1 cup water

Mocha Frosting (recipe follows)

In 8 or 9 inch square pan with fork, mix well flour, sugar, cornstarch, cocoa, baking soda, coffee powder and salt. Add oil, vinegar, vanilla and water. Mix briskly with fork until thoroughly blended. Bake in preheated 350 oven 40 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

MOCHA FROSTING

3 tablespoons butter or margarine, softened

1-1/2 cups confectioners sugar

2 tablespoons cocoa

1/2 teaspoon each instant coffee powder and vanilla

1 tablespoon milk

With wooden spoon, mix butter, sugar, cocoa, and coffee. Add vanilla and milk and beat until smooth.

-----------------------------

GINGERBREAD

2-1/2 cups flour

1-1/2 teaspoons baking soda

1 teaspoon each cinnamon and ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 cup molasses

1/2 cup oil

1 cup hot water

Cream Cheese Frosting (recipe follows)

In 8 or 9inch square pan with fork, mix well f1our, baking soda, cinnamon, ginger, cloves, and salt. Add molasses, oil and water. With fork thoroughly blend all ingredients. Bake in preheated 350 oven 35 to 40 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

CREAM-CHEESE FROSTING

1 package (3 ounces) cream cheese, softened

1-1/2 cups confectioners sugar

1 teaspoon vanilla

With wooden spoon, cream cheese. Gradually blend in sugar; stir in vanilla.

-----------------------------

LEMON SQUARES

1-1/2 cups flour

1 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon salt

2 eggs, slightly beaten

1/2 cup milk

1/3 cup oil

2 teaspoons grated lemon peel

Lemon Syrup (recipe follows)

In 8 or 9 inch square pan with fork, mix well flour, sugar, baking powder and salt. Add eggs, milk, oil and peel; mix well. Bake in preheated 350 oven 30 minutes or until pick inserted in center comes out clean. Remove from oven; pour syrup over top. Return to oven; bake 5 minutes. Baste top with any syrup that collects around edges. Cool in pan on rack. Makes 9 servings.

LEMON SYRUP

2/3 cup sugar

3 tablespoons lemon juice

Mix well sugar and lemon juice.

-----------------------------

MEXICAN CHOCOLATE CAKE

1-1/4 cups flour

1 cup sugar

1/4 cup cornstarch

3 tablespoons cocoa

1 teaspoon each baking soda and cinnamon

1/2 teaspoon salt

1/3 cup oil

1 tablespoon vinegar

1 teaspoon vanilla

1 cup cold water

Chocolate Glaze (recipe follows)

In 8 or 9inch square pan with fork, mix well f1our, sugar, cornstarch, cocoa, baking soda, cinnamon and salt. Add oil, vinegar, vanilla and water. Mix with fork until thoroughly blended. Bake in preheated 350 oven 30 to 35 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Pour on glaze; let set. Makes 9 servings.

CHOCOLATE GLAZE

2 tablespoons cocoa

1tablespoon each oil and com syrup

2 tablespoons plus 1 teaspoon water

1/2 teaspoon cinnamon

1 cup confectioners sugar

In small saucepan combine cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.

-----------------------------

SPICE CAKE

1-1/4 cups flour

1 cup packed brown sugar

1/4 cup cornstarch

1 teaspoon each baking soda, allspice, and cinnamon

1/2 teaspoon each ground cloves and salt

1/3 cup oil

1 tablespoon vinegar

1 cup water

Caramel Frosting (recipe follows)

In 8 or 9inch square pan with fork, mix well f1our, sugar, cornstarch, baking soda, allspice, cinnamon, cloves, and salt. Add oil, vinegar and water. Mix briskly with fork until thoroughly blended. Bake in pre-heated 350 oven 30 minutes or until pick inserted in center comes out clean. Cool in pan on rack. Spread with frosting.

CARAMEL FROSTING

1/4 cup butter or margarine

1/2 cup packed brown sugar

2 tablespoons milk

3/4 cup plus 3 tablespoons confectioners sugar

In small saucepan melt butter; add brown sugar, Stir over low heat 2 minutes. Add milk; bring to boil. Remove from heat; cool. Slowly beat in confectioners' sugar until smooth and of spreading consistency.

-----------------------------

BANANA CAKE

1-1/4 cups flour 2/3 cup sugar

1/4 cup cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (mash until smooth and creamy)

1/3 cup oil

1 egg, slightly beaten

1 tablespoon vinegar

1 teaspoon vanilla

Lemon Frosting (recipe follows)

In 8 or 9 inch square pan with fork, mix well flour, sugar, cornstarch, baking soda, and salt. Add remaining ingredients except frosting. With fork, mix until thoroughly blended. Bake in preheated 350 oven 30 to 35 minutes or until pick inserted in center comes out clean and cake pulls away from sides of pan. Cool in pan on rack. Spread with frosting. Makes 9 servings.

LEMON FROSTING

1/3 cup butter or margarine, softened

1-1/2 cups confectioners sugar

1 tablespoon lemon juice

With fork, mix butter and sugar until thoroughly blended. Add 1emon juice; beat until smooth and of spreading consistency.

Comments (29)

teresa_nc7
13 years ago
last modified: 9 years ago
Oh, yum! I love the Mexican Chocolate flavor with the hint of cinnamon especially! And I like that the recipes make a smaller cake rather than the 9x13 size. I'll bet that these recipes will freeze well too.

Thanks, Sue!
Teresa
Tracey_OH
13 years ago
last modified: 9 years ago
Thanks for posting these! I foresee cake in my immediate future:)

Tracey
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Colleenoz, it's possible, but this is the third time in a few days, with the others more specific and direct. A great tip I got from from Linda--pick up proper baking pans at yard sales or thrift shops for less than disposable costs and stash them for these occasions. Bake in real pans and send them on their way with a sticky saying they're not to be returned! The reason for baking brownies below 350° F is to prevent browning. The M(don't want to look up spelling) reaction starts at 350°. For brownies, 325° is pretty much standard. Bbstx, besides the variability of ovens, there's the variability of clocks! And there's also the copy over effect. What if the original said "50-55" minutes but was one of those weird ways of making numbers and was copied wrong? What if Granny was going from memory and forgot that 30 minutes was just to check that it wasn't browning too fast, but it got changed to 20 minutes, and the total number got lopped off? Or she just forgot the numbers altogether and figured if it wasn't done at 30 min., it would for sure be under and you'd figure it out? What if she had a highly conductive pan that made brownies that much faster? What if it really is 35 minutes without checking it at 20? What if her ingredients were different enough that they baked that much differently? (I know that can be an issue in general. We'd need Grainlady to tell us what and why.) In college, I learned about how the notations of professional scribes who weren't allowed to scrape off mistakes were interpreted by future generations who didn't understand the system to change the meaning, and how even the very best scribes could accidentally substitute homophones, which on occasion could invert the meaning of a sentence from positive to negative, or some other drastic alteration. Don't cling so tightly to text. My favorite bread book, Local Breads by Daniel Leader, is so full of errata that they keep a web page of corrections up, and people on Fresh Loaf and similar sites add more. Don't cling to the text! You know how to bake. You know what done is. Trust the evidence not the words.
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pfmastin
13 years ago
last modified: 9 years ago
It's such a coincidence to see these recipes today. Lucinda Scala Quinn on her show Mad Hungry today did a variation of the Chocolate one and called it Busy Day Chocolate Cake. I'd never seen the recipe before and now to see it twice in one day. :)

Busy Day Chocolate Cake

Ingredients

* 1 1/2 cups all-purpose flour, (spooned and leveled)
* 1 cup sugar
* 3 tablespoons unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon coarse salt
* 6 tablespoons vegetable oil
* 1 teaspoon pure vanilla extract
* 1 tablespoon white vinegar
* 1 cup cold water

Directions
1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
party_music50
13 years ago
last modified: 9 years ago
Thank you! I've only ever seen the chocolate versions of these before. I'll definitely try some of the others.
shambo
Original Author
13 years ago
last modified: 9 years ago
As I said in the original post, I only remember trying the chocolate flavored cakes. Please let me know if you try any of the other flavors. I'm curious as to how they'll turn out.
lindac
13 years ago
last modified: 9 years ago
I will be copying and pasting and formatting into a loose leaf recipe book for my grand daughter who will be moving into her first college apartment in the fall! I may even buy a couple of cake pans to go with.
grainlady_ks
13 years ago
last modified: 9 years ago
Thanks for the recipes. I'm familiar with a few of them and glad to add more to the snack-cake folder.

This is one I came up with to serve to hubby's diabetic family members when they pop-in on the spur of the moment and I need a quick treat for them. I haven't made it in awhile, but I would now substitute 1/4 c. (possibly up to 1/2 c.) flour with High Maize Resistant Starch to increase the fiber. I'm also using more Low-Glycemic Palm Sugar these days and need to try the recipe using it... -Grainlady

WACKY CAKE (Chocolate or Spice)

1-1/2 c. soft white whole wheat flour or spelt flour
1 t. soda
1/2 t. salt
3 T. cocoa powder (omit for spice cake)
1 T. vinegar
2 t. vanilla
5 T. butter, melted
2/3 c. agave nectar
1/3 c. cold water

Mix ingredients in an 8-inch square pan in this order:
-Combine all dry ingredients and mix well.
-Make 3 holes evenly spaced apart in dry ingredients.
-In the first hole, put the vinegar; in second hole - vanilla; and the third hole - melted butter.
-Mix agave nectar and water together and pour over all the ingredients in the pan.
-Mix well using a dinner fork (be sure no dry ingredients remain in corners).
-Bake in a preheated 325-degree oven for 30-35 minutes. [I bake it in my Sharp Convection/Microwave Oven - 325-degrees - low-mix bake - 12-15 minutes.]
-For spice cake - omit cocoa and add 1/2 t. Penzeys Cake Spice (which is a mix of China cinnamon, star anise, nutmeg, allspice, ginger, cloves).
-Cut the cake into 16-pieces - one piece = one serving.
murphy_zone7
13 years ago
last modified: 9 years ago
Interesting recipes. Thanks for sharing. Glad to have a recipe for a small cake.
But, don't they stick to the pan???
lakemayor
13 years ago
last modified: 9 years ago
Thank you Sue for these recipes. They sound very easy and we all need easy somedays.

Karen
gardengrl
13 years ago
last modified: 9 years ago
Grainlady,

How did that low-glycemic cake turn out? We're watching our sugar intake too and your cake sounds yummy!
grainlady_ks
13 years ago
last modified: 9 years ago
gardengrl-

I saw your post late this afternoon and quickly made the cake using these ingredients:

1-1/4 c. Irish Whole Meal Flour (King Arthur product - leftover from St. Patrick's Day baking)
1/4 c. High Maize Resistant Starch
1 t. soda
1/2 t. salt
3 T. Hershey's 100% Cacao Special Dark Cocoa
1 T. vinegar
2 t. vanilla (sometimes I use almond extract)
3 T. melted butter
2 T. melted coconut oil
1/2 c. agave nectar (that's a reduced amount from the original recipe)
1/2 c. water

I like to mix the cake in a bowl, instead of in the pan. I think I can do a better job in a bowl using a Danish Dough Whisk - so that's always an option. I spray the pan with cooking spray. The cake was light and tender and baked in 12-minutes in the Sharp Convection/Microwave Oven - Low-Mix Bake - 325-degrees F. We dusted it with a little powdered sugar and served it with some fresh fruit. Hubby liked it, but he always likes this cake; and thought it would be good with some unsweetened coconut, chopped pecans, and mini-chocolate chips on the top.... Well, who wouldn't???? (LOL).

-Grainlady
shambo
Original Author
13 years ago
last modified: 9 years ago
Murphy, the cakes usually don't stick to the pan. If you look at all the recipes, there's quite a bit of oil in them. You can always do what Grainlady did today: mix the batter in a separate bowl and spray the pan with cooking spray. I'm not sure if you could plop the entire cake out of the pan easily, but individual pieces are easy to get out with a spatula.

Grainlady, how funny! I agree -- chocolate chips, pecans, and coconut. Those would make almost anything taste better.
beachlily z9a
13 years ago
last modified: 9 years ago
I'm going to have a painter at my home for + or - 3 weeks. I'm going to use these cakes for afternoon snack. Should make for a more happy painter. He's a one-man show and the job includes the ceilings. OMG, this is going to be ......
jude31
13 years ago
last modified: 9 years ago
Teresa Nc7, I tried the Mexican chocolate cake, cut the sugar in half for the cake. The glaze was sweet enough so you don't miss the full amount of sugar in the cake. Next time I will mix the dry ingredients in a bowl before putting it in the pan. You won't have to deal with the corners of the pan when mixing with a fork.

It's very good on it's own and I'm sure with ice cream it would be downright sinful. I'm thinking Mango sorbet might taste good with it. Oh.....the possibilities!

Thanks Shambo, this size cake is perfect.

jude
teresa_nc7
13 years ago
last modified: 9 years ago
Thanks for reporting back, Jude! I was wondering about cutting the amount of sugar.

Teresa
shambo
Original Author
13 years ago
last modified: 9 years ago
Yes, Jude, thanks for reporting back.

I'm reporting back too. I made the lemon cake late this afternoon. In fact, I made it while fixing dinner. It was so easy to put together. All in all, it was a success. The cake itself was fine, but I think the lemon syrup had too much granulated sugar. It didn't dissolve and crystallized on top of the cake.

Next time, I'll use only 1/3 cup granulated sugar and heat the lemon juice & sugar either on the stove or in the microwave, stirring to make sure the sugar dissolves properly. Also, I'd eliminate putting the cake back in the oven after pouring on the syrup. And I'd poke holes in the warm cake before pouring the syrup on it.

But the good news is that my husband really liked the cake, and, in spite of the sugar crystals, it had a nice, mild lemon flavor. The best part is that it was so easy and a perfect size for just the two of us.
murphy_zone7
13 years ago
last modified: 9 years ago
Must report that the Mocha Chocolate Cake was outstanding!!!
Mixed in bowl (too scared to try to mix in pan) Turned out delicious. wonder if the icing recipe came about before the invention of hand mixers?....mixing 3 Tbls of butter into 1 1/2 cups powdered sugar was more than my old arms and hand could handle, wooden spoon or not! Plugged in that small electric mixer and voila! icing in a minute.
Recipe just right to share with neighbor.
Thanks again for sharing with us.
Next on the menu, Lemon.
beachlily z9a
13 years ago
last modified: 9 years ago
What is the purpose of the cornstarch in these recipes?? I understand that cornstarch isn't exactly a healthy thing to consume. True?
grainlady_ks
13 years ago
last modified: 9 years ago
beachlily-

The cornstarch helps "lighten" the cake and helps off-set the amount of gluten in the all-purpose flour commonly used in these recipes. A common substitute for cake flour is 1-3/4 c. all-purpose flour and 1/4 c. cornstarch. For a tender cake pick a low-protein flour like cake flour, pastry flour, and Southern bleached all-purpose flour (White Lily, Martha White, Gladiola, Red Band).

Because these snack cakes don't incorporate traditional shortened cake-making methods (creaming the fat with the sugar) to help tenderize the crumb, they tend to get a little heavy and dried-out by day two. And the recipes without eggs are missing a leavening and emulsifying agent.

In my recipe I incorporated High Maize Resistant Starch which is different from cornstarch, but it also lightens the cake since it's gluten-free. High Maize Resistant Starch is a prebiotic high-fiber starch with some impressive health benefits. One and one-half tablespoons of High Maize contains 6-grams of non-soluble dietary fiber.

-Grainlady

Here is a link that might be useful: About Resistant Starch
beachlily z9a
13 years ago
last modified: 9 years ago
Thanks Grainlady! I have White Lily in the cupboard. I'll use that.
lisa-in-me
13 years ago
last modified: 9 years ago
I believe I'm going to mix up the Mexican Chocolate Cake this afternoon. Sounds so good!
shambo
Original Author
13 years ago
last modified: 9 years ago
I think the Mexican chocolate cake is next for me too. We're down to the last two pieces of the lemon cake. I never make desserts, especially cakes because I think they're too much trouble and most recipes make way too much. I'm having fun revisiting this type of cake.
lsr2002
13 years ago
last modified: 9 years ago
I made the lemon cake several days ago using two small Meyer lemons, with seeds removed, pureed with the sugar in place of the lemon zest. I cut back on the milk by 2T to compensate for the lemon juice but I think the entire amount of milk would be fine. I cut the sugar in the glaze back to a scant half cup and heated it in the microwave until the sugar was dissolved.

We both thought this was very good. I served it twice with fresh strawberries and we'll have the last two pieces tonight with frozen, thawed, sweet cherries.

I think the Mexican chocolate will be next for us too.

Thanks for sharing these Sue.

Lee
shambo
Original Author
13 years ago
last modified: 9 years ago
Lee, thanks for reporting back about the lemon cake. I especially appreciate your input on the glaze. Those proportions sound just about right. I'm going to make a note on my print out.

I haven't gotten around to making another cake yet. Maybe tomorrow...
lsr2002
13 years ago
last modified: 9 years ago
The glaze really worked well. It turned into a lovely thin crunchy coating after the five additional minutes in the oven. It was all absorbed by the cake. This is definitely one I'll make again.

Lee
Tracey_OH
11 years ago
last modified: 9 years ago
I've been playing around with a white cake version of this for cupcakes. It's bake sale season around here and cupcakes are always a big seller. The problem I kept running into was texture. My 15 yr old said it tasted like cornbread, meaning a coarse texture. I ended up using cake flour and superfine sugar and that seemed to do the trick. The original recipe calls for all purpose flour so I got out my scale and weighed an equal amount of cake flour (125g/cup). I'm not sure on the substitution ratio in cups of cake flour for all- purpose. I also added in about 1/3 c of sprinkles to make them funfetti:) This is my version of the recipe Vegan Cupcakes from allrecipes. This is definitely not vegan anymore.

2c all purpose flour (I used 250g cake flour)
1 1/2 c buttermilk
1 c superfine sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c oil
1/2 t vanilla
1/2 t almond extract

Preheat oven to 350�. Line 18 muffin cups with liners.

In large bowl whisk together flour, sugar, baking powder, soda and salt. In separate bowl whisk together buttermilk, oil, and extracts. Pour into the dry ingredients and mix just until blended. Spoon into muffin cups and bake 15-20 minutes.
annie1992
11 years ago
last modified: 9 years ago
Tracey, what a good idea to add the sprinkles.

I'm glad this came back up. Elery doesn't eat sweets and I do not like cake mixes, they have that weird fake flavor and texture.

These cakes are just the right size for me, thanks. I don't know how I missed it the first time.

Annie
Tracey_OH
11 years ago
last modified: 9 years ago
Thanks Annie! I saw the sprinkle idea on a blog and it was a revalation lol. Homemade funfetti! The longer sprinkles seem to work a little better than the balls.

Tracey
lyndaluu2
11 years ago
last modified: 9 years ago
My family has made the orginal Wacky Cake recipe for years.
It's vegan friendly and you can always make a cake if you don't have any eggs.

It's so moist and chocolatey....

Linda

Wacky Cake Recipes (7 altogether)

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