Wednesday, November 2, 2016

Chocolate Vinegar Cake aka Depression Cake, Crazy Cake or Wacky Cake

This moist Chocolate Vinegar Cake is simple to make and perfect for yesterday's food holiday (or any day): National Vinegar Day. This cake is also known as Depression Cake, Crazy Cake, and Wacky Cake.

During the Depression and WWII there was a shortage of eggs and butter and milk, so this cake found its way into the ovens and hearts of many. Elevate it for 2016 with chocolate butter cream frosting or whipped cream and strawberries. But this cake doesn't really need it. It's delicious the way it is! It's great to make for a pot-luck or for a last minute dessert.


2 cups sugar
3 cups flour 
1/4 tsp salt
2 tsp baking soda
10 Tbsp unsweetened DARK cocoa powder
2 Tbsp vinegar  (I like Cider Vinegar, but white distilled is fine, too)
2 tsp Madagascar vanilla
3/4 cup vegetable oil (try sunflower oil, if you have it, but any will do)
2 cups cold water

Pre-heat oven to 350. Grease and flour 13 x 9 baking pan.
Sift dry ingredients into large mixing bowl. Add remaining ingredients. Mix with large spoon until smooth.
Pour into prepared greased and floured pan.
Bake at 350° for 30 minutes.

Optional: Sprinkle with powdered sugar, frost with ganache or buttercream, or top with whipped cream and strawberries!


Unknown said...

This recipe is very similar to the chocolate cake recipe in Peg Bracken's I HATE TO COOK BOOK--I think she calls it "Cockeyed Cake." It's been in our family cookbook for decades--it's my husband's favorite cake, and I make it every year for his birthday. I've also made it for vegan guests, and for guests who separate milk and meat--since this cake contains no dairy, you can serve it (dusted with confectioner's sugar) after a meat meal. And it's rich and moist and absolutely delicious!

Janet Rudolph said...

I love the name Cockeyed Cake! Thanks for posting this info.. vegan and kosher!