World's Best Chocolate Cake (Wacky Cake)
A CORK, FORK, & PASSPORT A deliciously rich chocolate cake with cream cheese frosting. It has no eggs in the batter so is perfect for those with egg allergies!
Servings: 9 -10 slices
Calories: 372kcal
Equipment
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. 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
Instructions
- 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 overbeat. 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 40-42 min.
Cream Cheese Frosting
- Make sure the cream cheese is very soft before using it. Cream together the butter and cream cheese until well whipped, then add the confectioner's sugar and vanilla until blended. Frost the cooled cake and keep any remaining frosting in the refrigerator to spread on cookies or pumpkin bread.
Notes
Good for 3-4 days in the refrigerator.
Nutrition
Serving: 1oz | Calories: 372kcal | Carbohydrates: 62g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 244mg | Fiber: 1g | Sugar: 41g