The Kitchn: Chocolate wacky cake is a one-bowl answer to crazy times
The first time I made a crazy cake, it was a few days after 9/11. At the time, I lived in Wisconsin with my boyfriend and the world felt sharp and uncertain.
After spending countless hours on the couch, I needed something to do that would get me away from the TV. Baking seemed like a good idea. A recipe on the back of the "The Wooden Spoon Bread Book" (Atlantic Monthly Press, 1994) caught my eye, "This cake is mixed right in the pan, without an egg to help it rise. The crazy part is that it turns out so well."
Something easy that turns out well? Just what I needed.
Fifteen years later, that boyfriend is now my husband, we live in New York, and the world, well, you know -- at times, it feels sharp and uncertain.
I still make the crazy cake.
What is crazy (or wacky) cake?
This cake, which seems to date from the late '30s or early '40s and also goes by the name "wacky cake," doesn't use eggs or dairy. And you'd never know it.
It bakes up moist and tender, thanks to a combination of baking soda and vinegar, without any of the heaviness that often occurs in egg-free cakes. The texture reminds me of the classic comfort of boxed cake mix in the best possible way.
It's a perfect dessert to make for last-minute guests or for those times when you crave a slice of cake, but don't want to spend a lot of time in the kitchen.
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