It's autumn in the Midwest. We've had our first frost, of the season, and the first snowfall is expected this weekend. Believe me, I'm ready for it. Plans have been made for Thanksgiving and the date is set for our December Holiday Party.
When cooler temps occur, I can finally "turn on the kitchen oven and bake again". Let's face it, electricity isn't cheap. Well maybe it is, compared to the price of beef, but the utility bills, on the home front, amount to a big chunk of cash. Right? So, it just isn't prudent to fire up the oven, in July and August, when we're spending a ton of money to keep the house cool. Autumn. The return of Baking Season.
In the Fall, one wants to keep the house toasty and a dish of warm apple cobbler, yummy chocolate cake or brownies not only warms the soul, it helps heat the house! Great reasoning, right?
So today, I baked one of my favorite recipes. It's a classic and even older than my Bess Truman's Ozark Pudding concoction. Wacky Cake has been a staple, in my family, since WWI. Rationing of food stuffs occurred in both World Wars, so it's always been a "go to" dessert, even when the cupboard was bare. It's a great Chocolate cake and it's mixed and baked in one pan. No big mess to clean up. No milk, cream, eggs or butter is needed. Icing is optional. Usually, I just dust with a bit of powdered sugar.
Looking to warm your tummy and other parts? Try it you'll like it.
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Wacky Cake (circa 1917)
Measure and dump in a non-greased 8x8 pan:
1 & 1/2 cups flour. 1 cup granulated sugar, 3 Tablespoons Cocoa, 1/2 tsp. salt, 1 tsp. baking soda.
Mix well.
Add: 1 Tablespoon Vinegar, 6 Tablespoons vegetable oil, 1 tsp. vanilla, 1 cup cold water. Mix well.
Bake 25 minutes in a 350 degree oven.
Cool a bit and serve.
HEAVENLY
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