Page 141 - 2016TOHCookbook

Wacky Cake
Lenef Family | BELMONT, MA
“This is a family favorite because we use it as a base for birthday cakes. We
make two of them and frost them with buttercream.” LORI LENEF
INGREDIENTS
Makes 1 (9-inch) cake
1 1⁄2 cups all-purpose flour 3⁄4 cup granulated sugar 1⁄3 cup cocoa powder
1 teaspoon baking soda Dash of salt
1 cup warm water
5 tablespoons vegetable oil
1 heaping teaspoon vanilla extract
1 tablespoon vinegar
Confectioners sugar, for dusting
Sliced strawberries or raspberries, for serving
Ice cream or whipped cream, for serving
PREPARATION
1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Sift the flour, sugar, cocoa, baking soda and salt into a mixing bowl; set aside.
3. In a small bowl, whisk together the water, oil, vanilla and vinegar. Stir the liquid mixture into the flour mixture until smooth. Pour into the prepared pan and smooth out the top.
4. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan 10 minutes, then invert onto a rack to cool completely.
5. Dust with powdered sugar just before serving. If desired, serve with sliced strawberries or raspberries along with ice cream or whipped cream.
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