I love to bake.
I love to create wonderful, yummy things in my kitchen. I am not really into the low-fat, low-carb, low-sodium, low-taste diet. So I tend to make things the way my grandmother used to. When I am baking an old family recipe, like my great aunt's banana bread, my grandmother's divinity or my mother's chocolate chip cookies I get all nostalgic. That's what baking is to me, remembering good memories and making new ones.
This recipe was my mothers but I like to think it's older than that. It is actually completely vegan. I think that is just because, in way back when, it was hard to have things like milk or eggs on hand unless you lived on a farm. Of course, this might be just a fanciful thought. One I enjoy, so please don't burst my bubble. It's labeled as a vinegar cake but don't let that fool you. It is moist, rich and wonderful. It's not so sweet that you can't handle a big piece but you don't even have to frost it for it to taste good. Okay, now I sound like I am rambling....
This cake is usually made in a full size pan but with my family on the go..I went with cupcake style. It actually worked out pretty well.
Here's the recipe...
Wacky Cake
3 cups flour
2 cups sugar
6 tbsp cocoa
1 tsp salt
2 tsp soda
2 tbsp vinegar
2 tsp vanilla
3/4 cup oil
2 cups cold water
Combine in large bowl, flour, sugar, cocoa, salt and soda. Mix throughly.
Make 3 large dents in the mixture.
In first dent add oil, in next second vinegar, add vanilla in third.
Pour water over all and mix in.
Bake in 325 degree oven ( in glass cake pan)
or in 350 degree oven for metal pan
(I used 350 for the cupcakes and baked them for 25 minutes)
Bake for 30 minutes.
Surface will be sticky but an inserted toothpick should come out clean.
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