Wowie Cake, Cocoa Vinegar Cake, Depression Cake…Whatever You Call It, It’s Yummy!

 

My mother used to make what she called a Wowie Cake…we loved it! My kids also loved it because it has no eggs.  Translation…no eggs = kids can lick the bowl and spoon without Mom worrying about salmonella.

It’s one of those cakes that is so easy to make because it just has a few ingredients.  Super moist and I have not met anyone who did not love this cake.  My Uncle Johnny loved, loved, loved this cake!  My mom would make it for him when he would visit.  I make it for my father in law because he loves it just plan with a little powdered sugar sprinkled on top.  My daughter loves it with chocolate or vanilla frosting.  My niece just loves it because it’s vegan and she can eat it!  I really have not met anyone who tried it and didn’t love it.

I have also used it instead of the devil’s food cake mix in the Pampered Chef’s Turtle Fudge Skillet Cake.  YUM!!!  Just double the recipe for the cake and it works out perfectly.  Plus, I like that it doesn’t come from a box.  You can really say, “Yes, I made it from scratch!”

Here’s the recipe for an 8 X 8 size.  I love that size because in the summer, why, yes, I can make a cake in the toaster oven and not heat up the house.  Just double the recipe for the 9 x 13 size or 2 layer cake.  Enjoy!!!

My Mom’s Wowie Cake
1 1/2 cups flour
1 cup sugar
3 tbsp cocoa powder
1/2 tsp salt
1 tsp baking soda
6 tbsp oil
1 tbs vinegar
1 tsp vanilla
1 cup cold water
Whisk dry ingredients together.  Add oil, vinegar, vanilla and water.  Whisk well.  Pour into a 8 “ square pan, Brownie Pan, CupCake pan or mini cup cake muffins.  Bake at 350 for 15 – 35 minutes depending upon the size pan you use.  Once cooled, dust with confectionary sugar.

 

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