Wacky Cake- Lemony-Goodness

If you have heard of a wacky cake, then you know that it is traditionally chocolate...

But one day not too long ago I had run out of cocoa abd still wanted to make the cake...

So instead of the cocoa, I added lemon juice...

And it was great...

So here is the traditional "Wacky Cake" recipe... the red is what I do instead...

WACKY CAKE   

1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa (1/4 cup lemon juice)
1/2 teaspoon salt
1 tsp. baking soda
1 teaspoon vanilla & 1/4 tsp lemon extract & 1/4 tsp orange extract
1 tablespoon white vinegar
1/3 cup vegetable, peanut or light olive oil
1 cup cold water, milk or chocolate milk

Preheat oven to 350°F.

This cake is so easy and fun to make that you'll be tempted to save on dishes by preparing it in a disposable 8 or 9 inch square pan.

There are no mixing bowls to worry about, since the cake is mixed directly in the pan so that you can make it more often.

Grease the pan well with Crisco or vegetable shortening.

Measure the flour, sugar, cocoa and salt and baking soda into the pan. Using a fork or whisk, stir all ingredients until no streaks remain and everything is well combined.

Scoop out four holes or valleys in the flour mixture. Pour the vinegar into the first hole; the vanilla, lemon extract, & orange extract into the second hole, lemon juice into the third hole and the oil into the fourth.

Pour the water or milk over everything and stir with a fork or whisk until everything is well blended. Don't forget the corners of the pan and the edges!

Bake 35-40 minutes. Cool 5 minutes and cut into squares. Serve while still warm with ice cream or Cool Whip.

This cake is as quick and simple to prepare as a mix, but much more economical and without the long list of chemical ingredients.

I make the cake the exact same way but instead I substitute lemon juice for cocoa powder, and add lemon and orange extract.

Here is a warning tho... this cake doesn't have eggs a traditional leavening agent... So it doesn't have that same fluffy texture that one gets when using eggs...
The cake is a little more fudgey...Which is probably the reason it is traditionally chocolate...

I like this cake tho...
It is especially good in Chocolate...

So I would suggest you try that one first before even beginning to try my adaptation...

 

I also made some cake gravy... I mean frosting...

Here is how...

 

I start by melting 2.5 tbsp of magarine (or butter.. butter is better) over low heat setting...

 

after the margarine is melted, I measured out 1/3 c of evaporated milk and added it to the margarine...

 Wisk it together, the margarine is going to float regardless of what you do... still over a low heat setting...

 

Turn off flame, briefly...add flavoring, 2 tbsp of lemon juice, 1/2 tsp of lemon extract, 1/2 tsp of vanilla, and 1/4 cup of sugar...  

 To bind the frosting.. bring base up to medium heat setting and add 1 tbsp of flour... and let cook for about 3 minutes or until flour taste is gone...

 Add water to create desired thickness...Turn off heat...

 All done...

Tart, Sweet and Smooth frosting/glaze for your cake...

Think I'll start cooking for y'all more often...