For the 4H Foods Fair this year J chose to make a Chocolate Wacky Cake, one of our family favorites and super easy to make. So I got out my camera and she put on her apron and away we went.
To begin with, you must have measuring cups and spoons.
Then, using a spatula to level off the top, you scoop the flour.
Next, you add the sugar...
...and white vinegar. Yes, I did say vinegar. That's why this is called a "wacky" cake. Fun, huh?
Then you add the vanilla...
...and the oil...
...then the final ingredient...water.
Next, you put on the flat beater.
Then you let it mix up and stop to scrape the sides of the bowl once in a while.
Then you turn to Mama and give her a cute little look. Mind you, this is the most important part of making this cake! It won't turn out right without "the look".
When it's all mixed up and there is no more flour stuck to the bottom of the bowl because you did such a good job scraping, you pour it into an ungreased baking pan.
Now for this part you absolutely have to stick out your tongue. Another crucial part of this recipe.
Now it's ready to put into the oven. What a proud girl we have here. Making a cake all by herself at 6 years old. Pretty impressive!
Now comes the part that is arguably the best part of making a cake of any kind, but especially chocolate...
...licking the bowl! It's just the best! I remember how much I looked forward to this part when I was her age. But of course I don't do that anymore...you know, now that I'm a grown up. Yeah...right!
You just can't lick the bowl without getting it all over you either. It just doesn't work.
And the grand finale! A beautiful, yummy cake that the judges rave over! Great job J!
Just in case you would like to make this cake, here is the recipe:
Chocolate Wacky Cake
In a large bowl mix:
3 cups flour
2 cups sugar
1 teaspoon salt
1/2 cup baking cocoa
2 teaspoons baking soda
2 tablespoons white vinegar
2 teaspoons vanilla
1 cup oil
2 cups cold water
*Pour into ungreased 9x13 pan, or two 8" rounds. Bake 45-50 minutes at 350 degrees. Bake 15 minutes for cupcakes.
Chocolate Buttercream Frosting
6 tablespoons softened butter
Baking cocoa - 1/3 cup for light flavor
1/2 cup for medium flavor
3/4 cup for dark flavor
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
*In small bowl, cream butter. Add cocoa and sugar alternately with milk. Beat to spreading consistency. Blend in vanilla.