This week was a visit to 1945 with a recipe for Wacky Cake, a really interesting recipe for chocolate cake that contains no butter or eggs due to the strict rationing in the 1940s. It was really moist and delicious. And I especially love that it's made in the pan in which it gets baked (no extra dishes to wash!)
Wacky Cake (from America's Test Kitchen)
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup natural cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
5 tablespoons vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup water
Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, and mix until just a few streaks of flour remain. Immediately put pan into oven.
Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners sugar.
this recipe is also shared at some of my favorite food blog hops