|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chocolate cake is a wacky cake because it's made without eggs. It's almost too easy to be true! Briefly mix the ingredients with a spoon, pour the batter into the pan, and bake.
Spread a chocolate or vanilla frosting over the cake and sprinkle it with pecans, if desired, or sift powdered sugar over the cooled cake.
This is an 8-inch cake, the perfect size for most families.
- 1 1/2 cups unbleached all-purpose flour
- 1 cup of sugar
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon vinegar
- 5 tablespoons vegetable oil (neutral flavor, such as corn oil or canola)
- 1 cup of cold water
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F/180 C/Gas 4 and grease and flour an 8-inch square baking pan.
Combine the flour, sugar, cocoa, soda, and salt in a large mixing bowl. Whisk or stir to blend thoroughly.
Make three wells in the flour mixture.
Add the vanilla in one bowl, add the vinegar in another, and in the third the vegetable oil.
Pour the cold water over the mixture and stir until moistened.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until it springs back when touched lightly.
Frost with chocolate frosting or a favorite icing or glaze. Or sift powdered sugar over the cake.