Wacky Chocolate Cake was a popular dessert during the Depression Era because it requires very few ingredients and it is made with total ease. Combine everything in a single pan with no eggs or butter required!
One of my recent cookbook obsessions is the incredible American Cake by Anne Byrn. I have flipped through the pages of this gorgeous book approximately 9,812 times, ooo-ing and ahh-ing over the mouth-watering creations. One of the cakes that has stood out (and my first from the book to recreate) is Wacky Cake. I love the history behind Wacky Cake. It was a popular cake during the Depression Era because it requires very few ingredients (no eggs, milk or butter!) and it is beyond easy to make. I'll admit I was skeptical, then extremely happy that it turned out so well. I pushed the remnants into my husband's arms as he walked out the door this morning because it was just too dangerous to keep around these parts.
The cake itself is moist and chocolatey and spongy-yummy. New favorite cake descriptor: spongy-yummy. It's like a cake miracle, people. How in the world does this simple list of ingredients transform into such a moist, delicious cake?!
The chocolate-cake-caramel-frosting blew my mind. It shouldn't have been such a delicious surprise since this combo has been a recent theme in my life (see: Chocolate Crunch Layer Cake).
This cake is a great easy dessert to make in a pinch or for a crowd. Pull it out for family dinner and your family will swoon!
I'm hoping you all have a wonderful weekend!