Depression Era Iowa Wacky Cake

BELVILLE, GOLLIDAY

Posted By: Sharon R Becker (email)
Date: 7/18/2012 at 01:45:38

TALES from the FRONT PORCH
Ringgold County's Oral Legend & Memories Project

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Mount Ayr Record-News
Mount Ayr, Ringgold County, Iowa
Thursday, September 25, 2008

Blue Ribbon

Joyce BELVILLE, daughter of Tom GOLLIDAY of Mount Ayr, recently received a first-place blue ribbon in the Oklahoma State Fair creative arts cake contest and a third-place ribbon in the Grady County Fair in Chickasaw, OK, for her entry of "Iowa Wacky Cake." Wacky cake was her mother's depression-era recipe, using no eggs or butter and includes vinegar in the cake.

Shown at right in the picture is BELVILLE with her entry at the Grady County Fair.

Wacky cake was a brain-child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

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WACKY CAKE

Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water

Directions:
1. Pre-heat oven to 350 degrees.
2. Sift flour, sugar, salt, soda and cocoa together into an 8x8 inch ungreased cake pan.

3. Make three (3) depressions. 4. Pour oil into one depression, vinegar into second depression, and vanilla into third depression.

5. Pour water over all, and stir well with a fork.

6. Bake at 350 degrees for 30 to 40 minutes, or until tooth pick inserted comes out clean.

7. Frost cake with favorite icing.

Nutritional Information:
Servings: 10 Calories: 225 Total Fat: 8.7g : Cholesterol: 0mg

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Chocolate Peanut Butter Wacky Cake

Ingredients:
3 cups all-purpose flour
2 tablespoons baking soda
1 teaspoon salt
6 tablespoons unsweetened cocoa powder
2 cups white sugar
10 tablespoons butter, melted
2 teaspoons distilled white vinegar
2 cups warm water
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
1/4 cup butter, softened

Directions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.
3. To the sifted ingredients, add the 10 tablespoons butter or margarine, vinegar, and warm water.
4. Mix thoroughly, but do not beat.
5. Pour batter into ungreased 9x13 inch pan.
6. Bake at 350 degrees for 30 to 35 minutes.
7. Remove cake from oven but keep it in the pan.
8. Cream together peanut butter brown sugar, milk, and 1/4 cup butter or margarine.
9. Spread icing onto cake.
10. Place under broiler until brown and bubbly.

Nutritional Information:
Servings: 18 Calories: 314 Total Fat: 11.3g Cholesterol: 24mg

Transcription & recipe research by Sharon R. Becker, July of 2012

Ringgold Documents maintained by Tony Mercer.
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