"I grew up neither cooking nor eating much. There were so many other things to do (like exercising compulsively. And high school! Cuteness! Grades! Rah!). And though my mom made most of our food (cheapskatery was a major theme of my childhood), I still managed not to learn to cook. I only ate foods, after all, with no fat, and the concept of whole foods was a little lost on us, (as it was on many in the '80s and '90s). We were more in the fat-free margarine camp (oh look, I can see my liver glowing). So fortunately, I've gotten past all that. I cook now. And eat. Good things, very good things (no offense to all the weirdo diets out there). Though--for the record--I'm still really cheap (not margarine cheap, my friends, but cheap). It's in my bones."
Stop by and check out Jean's blog, lots of tasty recipes!!
Normally for SRC, I have a hard time deciding just which recipe to make. For the second month in a row, I had no trouble deciding. Early in my travels around Jean's blog, I found her recipe for the Wacky Cake. Wacky Cake is perhaps the first cake I ever baked. I remember how much fun this cake was to make and still have the recipe card written in my grade school handwriting. Not familiar with a Wacky Cake? The cake is made in the pan, has no dairy or eggs but does have vinegar. I've always thought the addition of vinegar is how the cake got it's name. Some say the cakes name came from the depression era and was considered wacky because of the omission of eggs or dairy, which were rationed during that time.
If you have kids or grandkids, this is a great cake to make with them. Everything gets dumped into the pan and when you add the vinegar, it may even fizz.
Recipe courtesy of The Tasty Cheapskate
Serves, well, it should serve at least 24
Prep time: 5 minutes
Cook time: 30 minutes
(flour: .16, sugar: .32, oil: .12, cocoa: .18, other stuff about .10)
2 C flour
2 C sugar
6 Tbsp cocoa
2 tsp baking soda
1 tsp salt
1/2 tsp. espresso powder (this is my addition)
2 C warm water
2/3 C oil
2 Tbsp vinegar
2 tsp vanilla (or 1/2 tsp mint) extract
In a 9x13 inch pan, mix dry ingredients