Ashley Moore makes Wacky Cake from the Recipe Box.
Get the recipe for Wacky Cake:
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Grew up in the 60s/70s. Love this cake. Double the cocoa. Dad liked it warm in a bowl with milk. We had a dairy farm. Anyway, a few years ago I cut the recipe in half (8×8 or 9×9)eliminated the vinegar and oil and instead used a 6 ounce cup of orange yogurt, zest of an orange and 1T orange juice. If you like orange and chocolate, yum. Eliminate the Coco and do the yogurt trick with a lemon. Yum!
This was our family family's favorite cake. Mom received the recipe in the late 60's early 70's. We didn't use the powdered sugar though. We would grate up one of those giant Hershey bars and sprinkle the chocolate over the cake fresh out of the oven. It would melt then re harden for a great topping. Oh the memories. 😋👍
In this video, they make it in the baking dish. Did they grease the baking dish before they added all of the ingredients? The recipe on the website says to grease the baking dish, but I don't see any grease on her baking dish in this video.
Why didn't she give. Measurements geeezzz
Are you supposed to grease the pan to prevent sticking?
I finally made the Wacky Cake and it is pretty good. Really I was surprised because I never had luck with “dump cake “ and thought this would be another fail. I did spray the pan but the next time I will try it without spray.
Why is it mixed in a pan rather than mixing bowl? Wouldn’t it be better to mix it in a mixing bowl then pour into cake pan?
We made this growing up. It came from Grandma C.
Never heard of it before but I’m definitely making it! Sounds fun, easy and looks delicious.
It’s basically just a vegan cake that’s mixed in the same container it’s baked in. How did it get named “wacky?”
We call it goofy cake in my family. It is the favorite cake for birthdays and special occasions.
This has been my family's favorite chocolate cake since the late 60's or early 70's. Myself and my sisters still use this recipe regularly. Though we don't mix it up the way you did.
I used to make this but put three whole good quality chocolate bars on the top when it was finished. The chocolate melted and then you spread it over the cake.
Is there a Vanilla version?
Love this recipe! I have used it for years!
We used to call that a Dump Cake. We would put EVERYTHING in it that was sweet or nutty!
My Mom would make this for me over 60 years ago it’s nice to see being brought back for more generations, Thank you
Genuis !!!
this was our favorite cake growing up and it still is.
Oh the wonderful memories this brought me! My Mamaw Cook made this cake for all occasions. However she made a very thick peanut butter frosting for her cake. YUM!
I’ve never seen such a thing, but now I have to try it! Looks fun!
The Baking Soda and Vinegar mix do make a good substitute for eggs whenever we're short of them.
Been making this "Cockeyed Cake" for decades, ever since I found the recipe in Peg Braken's "I Hate to Cook Book".
Why not give the measurements?
What's wacky is people thinking that eggs and dairy need to be part of all baked goods.
Ask Adam what is the best food vacuum system to store food.
I learned to make this "Depression Cake" in Jr High school cooking class in the early 70's and have made it many times over the years. It's tasty as-is but you can elevate the recipe- use dutch process cocoa, substitute coffee for the water and throw in a handful of chocolate chips.
I would have to sub vegitable oil with melted butter and instead of water use coffee
This little cake is actually so tasty. We love it with Trader Joe's delicious vanilla icecream. To take it up a notch, try pouring ganache over while the cake is cooled, but still in the pan, let the ganache set up, and serve it from the pan.
It is the absolute best chocolate cake I make, and I've been making it for more than 60 years and have taught it to children, grandchildren and friends. It came from the depression years when butter, milk, and eggs were difficult to come by. I always double the recipe, however, since a small one is not quite enough. It is incredible warm out of the oven and doesn't even need frosting and stays moist and delicious for several days. And when I do frost it, we prefer dark chocolate frosting. When I made it a few days ago, I also made a white cake batter (simple cake mix) and alternated scoops of chocolate and vanilla batter into cupcake papers for beautiful and deliciously moist marble cupcakes. Try it!