Depression Cake 3

World’s Best Chocolate Cake (Wacky Cake)

written by Julie Cohn

I know I know.  Proclaiming this as the world’s best chocolate cake is a bit presumptuous, but I’ve had many a piece of  this chocolate cake over the years and can verify that it is in fact the best.  This is definitely a family favorite!  Easy to make, moist and chocolatey, and topped with a velvety cream cheese frosting.  Oh my!

Back during the depression and World War II era, eggs were hard to come by.  Several cake recipes were developed without eggs, and sometimes without butter.  This recipe, called Wacky Cake (or Depression Cake or Welfare Cake) was one of the more famous recipes from this time period.   My mom received this recipe from an old family friend, Mrs. McNair back in the early 1970’s, and over the years it has become our extended family’s favorite cake.  It will quickly become your family’s favorite too!

Depression Chocolate Cake (Wacky Cake)

  • 1 1/2 c. Cake Flour
  • 1 c. White Sugar
  • 5 Tbsp. Unsweetened Cocoa
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 tsp. Pure Vanilla
  • 1 Tbsp. White Vinegar
  • 6 Tbsp. Cooking Oil
  • 1 c. Water

Cream Cheese Frosting

  • 1/2 c. (1 stick) Butter, softened
  • 1 (8 oz) Packages of Cream Cheese, softened
  • 1 c. Confectioners Sugar
  • 1 tsp. Vanilla Extract

Make a small hole in the middle of the dry ingredients, and add the vanilla, vinegar, cooking oil, and water.  Stir everything together until wet, but do not over beat.  Make sure there are no flour lumps in the batter.  The combination of baking soda and vinegar allows the batter to “bubble” and rise.
Pour into a greased cake pan.  Place in the heated oven and bake 25-30 minutes (a little less for cupcakes).  Test for “doneness” with a toothpick-if the toothpick comes out of the center of the cake clean, it is finished.  Set aside to cool, and then ice with the frosting.

Note:  This recipe is for an 8 x 8 size pan.  Double the recipe for a 9 x 13 pan and bake for 40-45 min.

Cream Cheese Frosting

Make sure the cream cheese is very soft before using.  Cream together the butter and cream cheese until well whipped, then add the confectioners sugar and vanilla until blended.  Frost the cooled cake and keep any remaining frosting in the refrigerator.

Another delicious cake recipe is this Chocolate Chip-Pumpkin bars!

World's Best Chocolate Cake (Wacky Cake)

From the kitchen of A Cork, Fork, & Passport https://acorkforkandpassport.com/worlds-best-chocolate-cake/


Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Julie Cohn

Ingredients

Cake

  • 1 1/2 c Cake Flour
  • 1 c White Sugar
  • 5 Tbsp Unsweetened Cocoa
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 c Water

Make a small hole in the middle of the dry ingredients, and add the vanilla, vinegar, cooking oil, and water. Stir everything together until wet, but do not over beat. Make sure there are no flour lumps in the batter. The combination of baking soda and vinegar allows the batter to “bubble” and rise. Pour into a greased cake pan. Place in the heated oven and bake 25-30 minutes (a little less for cupcakes). Test for “doneness” with a toothpick-if the toothpick comes out of the center of the cake clean, it is finished. Set aside to cool, and then ice with the frosting.

    Cream Cheese Frosting

    • 1 Stick Unsalted Butter
    • 1 8 oz Package Cream Cheese
    • 1 c Confectioners Sugar

    Make sure the cream cheese is very soft before using. Cream together the butter and cream cheese until well whipped, then add the confectioners sugar and vanilla until blended. Frost the cooled cake and keep any remaining frosting in the refrigerator.

      Recipe Notes

      Note:  This recipe is for an 8 x 8 size pan.  Double the recipe for a 9 x 13 pan and bake for 40-45 min. 

      Save

      A delicious depression era chocolate cake (also called Wacky Cake) made without eggs and topped with a velvety cream cheese frosting.

      You may also like

      Leave a Reply