Cucina Linda

This is not an original recipe, but has been around long enough to be in the public domain. It is probably best known as Wacky Cake, but also Wartime Cake, Three Hole Cake and Pantry Cake. It was probably developed to cope with WWII rationing, although some claim in dates from the depression era.

This dense, rich chocolate cake requires no eggs, milk or chocolate. It uses cocoa and baking soda and vinegar for the rise. If you use melted margarine or vegetable oil, it is vegan.

My first experience with this cake was from the
CASC Wive's Club cookbook 1963-1965. CASC was the Canadian Army Staff College and my dad was in graphic arts for the Staff College.

I know my mother made this cake before I started baking at 10 years old, but it was a staple in our home for many years. My daughter requested it recently, so I thought I would share it with you as well. The recipe I give you was submitted by Irina Williams

Mix with fork:

1 1/2 cup flour
1 cup sugar
3 tbsp cocoa
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Make 3 indents into mixture, and put into them:

5 tbsp melted butter OR margarine*
1 tsp vanilla
1 tbsp white vinegar

*may use vegetable oil instead

Pour over all 1 cup lukewarm water, and stir gently until mostly smooth.

Grease and flour an 8"x8" square pan, and bake at 350 degrees F for 25 to 30 mins. Reduce oven temperature to 325 for glass pan. You can also make two 8" round pans to make a layer cake.

Either dust with icing sugar, or top with your favourite frosting.