Wednesday, June 17, 2009

Wacky Cake!

Yep, it’s my birthday! And that means WACKY CAKE!
The Wacky Cake was introduced during WWII, a delicious example of the “make do” cakes that became popular during times of short supply. My father’s mother was a Rosie the Riveter (actually she was a supervisor over the Rosies!) and brought this recipe home from the airplane plant. It became our traditional birthday cake growing up. The icing is what sets it apart. It’s never a good idea to have me around when making the icing because I want to eat it ALL.
And yet, I think Birthday Girls should be allowed to do that though, don't you?

Wacky Cake
Into sifter measure:
1 ½ C flour
1 C sugar
1 tsp soda
¼ tsp salt
3 T (heaping) cocoa
Sift 3 times, 4th time sift into cake pan (dry). Make well in flour mixture.

6 T oil
1 tsp vanilla
1 T vinegar
1 C cool water
Mix all ingredients with fork til smooth. Bake at 350 for 25 minutes.

½ C (or 1 stick) butter
3 T milk or cream
2 C powdered sugar
4 tsp vanilla
3 T (heaping) cocoa

Set on low heat and melt butter. Add milk, vanilla and cocoa.
Stir til mixed. Slowly add in powdered sugar, stirring til lumps
are gone. When cake is done, remove from oven and punch holes
in it with a fork. Pour hot icing over, gently forcing into holes.

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