Wednesday, August 13, 2014

Spiced Wacky Cake

Well y'all, I thought I would have my kitchen back together by now. Turns out, this kitchen is just not ready to hatch yet. Yay for kitchen renovations! Oh, then a water pipe that leads from my house to the city water line decided to bust. Ya know, just to add the sprinkles on top of this yummy kitchen renovation cupcake. Anyhow, I'm doing my best to be Polly Positive here. It ain't easy but you gotta laugh about it all or you would cry, right? In the meantime (until I have running water again and a sink and an oven), I'm so thankful that some of my favorite food bloggers have volunteered to share some recipes with y'all until I can get back to cooking in my kitchen again. Now, I just need them to make all this yummy stuff and deliver it to me {hee, hee.} 

Mary from Sweet Little Bluebird is a regular at our Weekend Potluck, so many of y'all know her already. Mary has single-handedly brought back Depression-era cakes and made them a household name again. Also called Crazy Cakes, they were popular during a time when fresh staples like eggs, milk or butter were hard to come by. They are still relevant these days when so many folks are diagnosed with egg or dairy allergies and sensitivities. This is the perfect cake to make. Plus, it tastes so good, you don't even miss the eggs or milk. 
These cakes are the most popular recipes on Mary's blog. With over 2 million pageviews, you can bet these have been a huge hit with young and old alike! Today, Mary is sharing her Spiced Cake version (to get us all in a fall frame of mind!) Just like the original Chocolate Crazy Cake, this wonderful cake has no eggs, milk or butter - you don't even need a bowl! Moist and delicious! 

 Ingredients:
1 1/2 Cups flour + 2 Tablespoons (all-purpose) 
1 Tbsp. pumpkin spice
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt
1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
1 cup water

Directions:
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting (I used vanilla). Enjoy!

Frosting Recipes:
Vanilla Buttercream Frosting (contains dairy)
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Tips:
  • You can double this recipe, just use a 9x13 baking pan.
  • Mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan. 
 Head here for the complete list of Crazy Cake Flavors!
Y'all be sure to head on over to Mary's website (click on image below) and check out all of her other amazing recipes. You can also follow her here: 








8 comments :

Barbara said...

That cake looks delish!

Just FYI, your "pin it" buttons show a Banana Crumb Cake photo. Not sure if it pins the wrong recipe.

Brandie Skibinski said...

Barbara, you are so right! Thank you for catching that! I got it fixed :)

Tom said...

Hi. Help me out here. Sometimes the obvious isn't obvious to me. If I am mixing the dry ingredients in a mixer, how, or why, do I need to make holes in the dry to add in the rest?

Pghgrl said...

Tom, you mix the first 5 dry ingredients right in the pan you are baking the cake. It really seems wrong the first time you make one of these....heck, who am I kidding, it always seems a bit wonky.

Mary N said...

Hi Tom! It's Mary from Sweet Little Bluebird. The depressions in the cake are made to keep the important ingredients separate until it's time to mix everything together - this allows the cake to rise properly. These cakes are like a science experiments. I have heard others say you do not need to make the depressions, and others that say you must. I have never strayed away from the Original Chocolate Crazy Cake directions, never wanting to take a chance and end up with a flat, sunken cake. Hope that helps!

Marsha Baker said...

Yummers! Definitely trying this version. I have always loved Wacky Cake but never tried it any other way. Thanks for broadening my horizons (but no thanks for widening my hips!)

Anonymous said...

What is pumpkin spice. Maybe Aussies call it something else

Anonymous said...

Anonymous, pumpkin pie spice is a combination of spices commonly used in pumpkin pies. Here is a link to a recipe for making it yourself: Five Minute Pumpkin Pie Spice Mix Recipe - About.com ...