Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup water
- 1/2 cup salted caramel sauce
Special equipment needed:
- 9x9 inch baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Make three wells in the dry ingredients. Pour the vinegar in one, the vanilla extract in another, and the vegetable oil in the third.
4. Pour the water over the top of the mixture and whisk until the batter is smooth.
5. Pour the salted caramel sauce into the batter and fold it in gently with a spatula.
6. Pour the batter into the prepared baking pan and smooth the top with the spatula.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan.
9. Once cooled, drizzle additional salted caramel sauce over the top of the cake.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 45 minutes
Temperature:
350°F (175°C)
Serving size:
9 servings
Nutritional information:
Calories per serving: 290
Total fat: 11g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 290mg
Total carbohydrate: 47g
Dietary fiber: 1g
Total sugars: 32g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour: You can use whole wheat flour or gluten-free flour instead.
- Granulated sugar: You can use brown sugar or coconut sugar instead.
- Unsweetened cocoa powder: You can use Dutch-processed cocoa powder instead.
- Vegetable oil: You can use melted coconut oil or melted butter instead.
- Salted caramel sauce: You can use regular caramel sauce or chocolate sauce instead.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top the cake with whipped cream or ice cream instead of caramel sauce.
- Use a different flavor of sauce, such as butterscotch or raspberry, instead of caramel sauce.
Tips and tricks:
- Make sure to mix the dry ingredients well before adding the wet ingredients.
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can result in a tough cake.
- Drizzle the caramel sauce over the cake while it's still warm for best results.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate. Drizzle additional caramel sauce over the top and sprinkle with sea salt.
Garnishes:
Sprinkle chopped nuts or chocolate chips over the top of the cake.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit, such as strawberries or raspberries.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of water in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Wacky cake, also known as crazy cake or depression cake, was created during the Great Depression when ingredients like eggs and milk were scarce. The cake is made without these ingredients and relies on vinegar and baking soda to create a light and fluffy texture.
Flavor profiles:
This cake has a rich chocolate flavor with a sweet and salty caramel twist.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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