I found a few recipes with GREAT reviews! :) I can not wait to make one, or two ;o)
-Wacky Chocolate Cake-
(A little story about the cake. It developed as a result of rationing during WWII, Wacky Cake is a chocolate cake made with vinegar (wacky!) and NO eggs or milk.) It's mixed AND baked all within the same pan. No bowls to clean. It's moist, delicious & chocolatey. Research this for yourself, I did my homework ;)
3 cups flour
2 cups sugar
6 tbsp cocoa
2 tsp baking soda
1 tsp salt
12 tbsp vegetable oil
2 tbsp apple cider vinegar
2 cups cold water
2 tsp vanilla extract
Mix dry ingredients directly in rectangular cake pan. Create six wells in the dry mixture. Add different wet ingredients to each well before mixing. Bake at 350* for 30 minutes, or until a toothpick inserted in the cake comes out clean.
(Here's the same recipe for a 8x8 size pan)
1 1/2 cups bleached all-purpose flour
1/4 cup unsweetened, nonalkalized cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon white or cider vinegar
6 tablespoons vegetable oil
1 cup water
1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
4. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
Storage
Keep at room temperature, wrapped airtight, for up to 3 days; refrigerate after that.
Ganache - consists of TWO ingredients. Semi sweet chocolate & heavy cream. Here's the recipe to go with this Wacky Cake if you'd like. Or any cake for that matter.
12 ounces of chocolate, semi sweet, chopped into small pieces (or 1 cup of chocolate chips)
1 cup heavy cream
*Optional* 1 tablespoon of dark rum or brandy.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour in the chopped chocolate, and whisk until smooth. Stir in the rum or brandy if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
-White Vegan Cake-
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup soy milk
2 tsp vanilla
Egg replacer equivalent to 1 egg, beaten
Preheat oven to 350°F (175°C). Grease a cake pan. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes in cake pan, or until a toothpick inserted in center of cake comes out dry.
-Applesauce Spice Cake-
1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour (whole wheat pastry flour is good)
2 tsp ginger (optional)
Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F (175°C) oven, for 30 to 45 minutes, or until it tests done.
The optional ginger makes an acceptable gingerbread. You can also leave out the ginger and add 3 or 4 tablespoons of cocoa to make a tasty but not very sweet or rich chocolate cake.
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