top of page

Wacky Cake

(by Melissa L. Weber)

1 1/2 c. flour

1 c. sugar

1/3 c. cocoa

1/2 t. salt

1 t. baking soda

1 t. vanilla extract

1 t. vinegar

1/3 c. vegetable oil

Preheat oven to 350 F.

Combine flour, sugar, cocoa, salt, and baking soda in a 8 x 8 inch pan.

Make 3 holes in the mixture.

Place vanilla extract in one hole, vinegar in another, and oil in another.

Pour 1 c. cold water over the mixture and stir with a fork.

Bake for 30 minutes.

(Read Wacky Cake, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th


bottom of page