Wacky Chocolate Cake
Here is a delightful version of legendary Wacky Cake, which is said to have its origins in World War II rationing, when milk and eggs were hard to come by. At the time, the cake was lower in fat and cholesterol, not by choice but by necessity. Today, those characteristics are virtues
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- 1 1/2 cup(s) cups unbleached pastry flour
- 3/4 cup(s) sugar
- 1/2 teaspoon(s) salt
- 1 1/2 teaspoon(s) baking soda
- 3 tablespoon(s) cocoa powder
- 2 teaspoon(s) vanilla extract
- 5 teaspoon(s) unsweetened applesauce
- 1 tablespoon(s) tablespoon vinegar
- 1 cup(s) cold water
- Preheat oven to 350 F. Combine flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. In a separate bowl, whisk vanilla, applesauce, vinegar, and water. Pour the mixed wet ingredients into the dry ingredients. Stir with a fork until well mixed. Pour into a 9"x9" baking dish and bake for 30 minutes, until a toothpick inserted in center comes out clean.
- Per serving (1/9 of recipe): 171 calories, 2 g protein, 36 g carbohydrate, 18 g sugar, 2 g total fat, 10% calories from fat, 1 g fiber, 343 mg sodium
This recipe is a personal recipe added by anniejet and has not been tested or endorsed by MyRecipes.
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Wacky Chocolate Cake Recipe at a Glance
- COURSE: Cakes/Frostings