Is anyone willing to swap a recipe with me?
My kiddies are always willing to try new things!
I will add a cake one at the bottom Wacky Lemon Cake 3 cups All purpose flour 2 cups Sugar 2 tsp Baking Powder 2 tsp Baking Soda 1 tsp salt 2 tbsp Vinegar 1 tbsp Lemon Juice 2/3 cups oil 2 cups hot water
Mix all ingredients together . Pour into 9/13 cake pan. Bake at 350F/ 180C for 30 to 40 mins. Enjoy,
Note.. If you would like to make a chocolate cake just add 6 tbsp of cocoa change the lemon to vanilla and change the hot water to hot coffee!
Hi Cassie, and Welcome! Thanks for sharing your recipe
Wacky Cake is a fun and easy snack cake to make. If you like making Wacky Cake, you'll love this old fashioned favorite, too.
HOT FUDGE PUDDING CAKE
Printed from COOKS.COM
1 cup all purpose flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted*
1 cup finely chopped nuts (optional)
1 cup brown sugar, packed
1/4 cup cocoa
1 3/4 cups hot water
Preheat oven to 350°F.
In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa (or use up to 4 tbsp.), baking powder and salt. Blend in milk and shortening; stir in nuts.
Pour into an ungreased 9x9x2-inch square baking pan.
Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!
Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.
While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is.
8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1 C (2 sticks) butter or margarine
8 large egg yokes
1 C sugar
1/3 C Powdered sugar
5 large egg whites
Paper doily
Fresh raspberries (optional)
Raspberry Sauce
Method: Preheat oven to 350°F. Line bottom of 9-inch-diameter spring form pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4-cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters beat egg whites in another large bowl until foamy. Gradually add 1/4-cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Place doily on top of torte. Dust 1/3-cup powdered sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with Raspberry Sauce.
Raspberry Sauce
Ingredients:
1 12-oz package frozen unsweetened raspberries, thawed, with juices
½ cup sugar
Method: Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)
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